Spinach Hummus

By mmcspencer

from Penzeys

Ingredients

• 1 14-oz. can chickpeas (garbanzo beans), drained
• 5 oz. fresh spinach leaves
• 2-3 garlic cloves (or 1/2 tsp. PENZEYS MINCED GARLIC)
• 2-3 TB. tahini (ground sesame paste), available in the ethnic aisle of most grocers
• 2 TB. lemon juice (juice of half a lemon)
• 2-3 TB. TURKISH SEASONING
• 1-2 tsp. PENZEYS FRESHLY GROUND PEPPER
• 2-3 TB. olive oil

Preparation

Step 1

In a food processor or blender, combine the chickpeas, spinach, GARLIC, tahini, lemon juice, TURKISH SEASONING and PEPPER and pulse to combine. Add olive oil and continue to pulse until it reaches the consistency you like. Marsha really likes the TURKISH SEASONING and likes a BOLD hummus so she uses the full 3 tablespoons. Serve with carrots, broccoli florets, your favorite crackers or pita crisps. It is fabulous as a snack or you can "butter" bread with it, add a slice of tomato, cheese and lettuce and you have a really healthy sandwich.

We made pita crisps by brushing wheat pitas with olive oil, sprinkling them with TURKISH SEASONING, cutting into 8 wedges and baking in a preheated 375° oven for 8-10 minutes.