Spinach and Feta Hummus

By devogirl

Can be made up to 2 days in advance. Store in airtight container. Can be served hot or cold. Serve with pita bread, pita chips or fresh veggies.

Ingredients

• 1 can chickpeas, drained
• 1/2 cup fresh spinach
• 3 oz crumbled feta
• 1/4 cup olive oil
• 3 Tbsp lemon juice
• 2 Tbsp tahini
• 1/4 cups red pepper flakes (?)
• 1 tsp roasted garlic

Preparation

Step 1

Blend all ingredients in processor except cheese and red peppers. Then add cheese and red pepper flakes and blend to a smooth and creamy dip.