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spinach hummus

May 31, 2017

 

Spontaneous summer nights are my favorite - backyard BBQ's, bike rides, and bonfires. This is one of my go-to appetizers I can make in a hurry as all the ingredients are so basic and easily interchangeable, I always have enough supplies on hand to make some version of this work. The bright green hue looks great paired with colorful carrot chips as well as crackers, chopped peppers, cucumbers, and pita chips. 

 

In a food processor throw in all together: 

-1 cup drained chickpeas or any type of white bean

-1-2 cups organic baby spinach leaves

-1-2 chopped garlic cloves

-2 T fresh squeezed lemon juice

-1/2 t sea salt

 

You have to let your taste buds guide you on this one to find your perfect mix. Start with 1 cup spinach and 1 garlic clove, buzz it up all together in the food processor, dip in a cracker and try it. If you can't taste the spinach (which you likely can't - that is the goal!) - add more! Same goes for garlic. When you've reached your perfect mix, empty into serving bowl and drizzle olive oil on top and either sesame seeds, paprika, or cumin. If mix is too dry at any point, add in a splash of water or olive oil.

 

 

 

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