Green with deliciousness is what this hummus is about. Hummus is something that I always have in my refrigerator. I have tried many brands, but recently have been on a kick to make it at home from scratch.
I made a basic one recently, and then I saw this one on Edible Perspective. Ashley added avocado and spinach to make a beautiful green hummus filled with iron, good fats, and protein. It’s almost like a complete meal in a food processor.
- 1 can garbanzo beans (chickpeas)
- 1/4 C bean liquid (from the chickpea can)
- 2 cloves garlic
- 1/4 C tahini
- 1/2 tsp salt
- dash pepper
- 1/4 C lemon juice
- 1 avocado
- 2-3 C spinach
- In a food processor, combine all ingredients except spinach and process until semi-smooth.
- Add spinach and process again until it’s all incorporated.
- Scrape down sides so everything is included.
Above picture is before spinach, below is after. The spinach gives it a beautiful green color and the avocado makes it extra creamy. Still tastes like regular hummus.
Serve with pita chips, carrots, you name it. Top with paprika for extra color splash.
I eat hummus as a dipper/dressing in lunch all the time. It goes with everything!
This kept in the refrigerator for a few days, but since it has avocado in it, it turns a little brown. Stir it up and it’s good to go, but original hummus lasts many days more.
A Jeffrey approved recipe! Even with spinach.
Here is my latest story on CultureMap. Do you watch Dancing with the Stars? I used to, but the talent is so terrible! That’s what I wrote about.
Also, another picture on TasteSpotting. These things make me very happy, kind of like validation that my photos are good sometimes!