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Homemade Spinach Hummus (Without Tahini)

Who doesn’t love a healthy and flavorful dip!? Hummus is a great snack or side dish because it is full of protein and contains tons of vitamins and minerals. What’s better is you can skip the store-bought stuff because hummus is super quick and easy to make yourself! 

I love classic or garlic hummus but lately I’ve been trying to get more vitamins and nutrients, so I added a few handfuls of Spinach. Guess what? You can’t even taste that it’s there! Of course, you know it is because of the green hue, but then you feel less guilty as you shovel it into your mouth, right?!

Check out my recipe for homemade pita bread to serve alongside with carrots and other veggies!


Homemade Spinach Hummus
Yields: approx. 4 cups


2 (15-ounce) can chickpeas, drained and rinsed
6 tablespoons olive oil
Juice of 1 lemon
2 small clove of garlic, roughly chopped
2-3 cups baby spinach
3-4 teaspoons cumin
2 teaspoons salt
1 teaspoon finely ground black pepper

Directions

1. Drain and rinse the chickpeas in a strainer under cool water. Some of the skins will fall off easily. If you have the time and patience to remove the skins, do it! This will make for a smoother hummus.

2. Combine everything in your food processor.

3. Process the hummus until it becomes smooth, about 2 minutes. As needed, scrape down the sides to incorporate each ingredient.

4. Taste and adjust seasonings. For a creamier hummus, add more olive oil or lemon juice.

To serve, spread out on a platter, sprinkle with a little paprika, and enjoy with raw vegetables or pita wedges.
To store, place in a sealed container for up to one week in the refrigerator.

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Shop my kitchen:

Hamilton Beach Food Processor

Bush’s Best Garbanzo Chickpeas

Ground Cumin

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This post first appeared on The Urben Life, please read the originial post: here

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Homemade Spinach Hummus (Without Tahini)

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