Spinach Hummus
The Yogurt and Dill Dip really is tasty with the chopped veggies but for some reason the second batch I made didn’t have the same consistency as the first — I think I added a bit too much lemon so it wasn’t quite perfect. Instead of trying another time I decided to make something a little different for this week. The only constructive criticism I received — use more garlic next time. What can I say, I married an Italian man.
Spinach Hummus
2 1/2 cans chickpeas, drained and rinsed
3 cups raw spinach
3 Tablespoons olive oil
1/3 cup fresh lime juice
1/3 cup tahini
2 large garlic cloves
1 teaspoon kosher salt
1/4 cup water
1/4 cup cilantro leaves
1. Combine all ingredients in food processor and turn on until the hummus is smooth.
2. If it seems to be too thick and isn’t processing as well as you’d hoped, it probably means you forgot the lime juice. Whoops! Put in some fresh lime juice and continue pulsing until the right consistency.
3. Devour!
