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Hummus is easy to love.
What’s even more to love are all the variations that can be used to make hummus.
Spinach Hummus gives you the texture of a not too creamy hummus with a nice well balanced green flavor from the spinach.
It’s very nutritious, it can be a snack, a meal, or just something to share, and it’s also easy to make. I enjoy it as a spread for sandwiches too.
2 – 14 oz. cans of garbanzo beans, rinsed.
1 ½ C packed raw spinach
4 Cloves garlich, crushed
¼ C Tahini paste
6 T water, may need a little extra
1 T Key West Spice Company® Southernmost Blend
1 T Lemon juice
Pinch of salt & pinch of pepper to taste
Drizzle of olive oil
Large cookie sheet
Preheat oven to 375°
Place rinsed garbanzo beans on cookie sheet lined with parchment paper and bake for 25 minute, remove, and let cool completely (around 30 minutes–very important!).
In a food processor, combine all ingredients except olive oil and blend for at least 10 minutes, using a rubber spatula pressing down hummus mixture occasionally. It will look clumpy until the end.
Taste and adjust seasoning, if it’s too thick you can add additional water or a drizzle of olive oil.
It’s also OK to add anything else you might want such as diced jalapeno or prepared horseradish for a little extra kick.
Put into container and refrigerate until ready to enjoy.
Delicious on whole grain toast, can be used as a sandwich spread, and it’s great as a dip.
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