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Spinach Hummus

Most versions of this popular Middle Eastern chickpea dip are chockfull of olive oil and sesame tahini. This recipe contains a little tahini and plenty of spinach or other greens for good nutrition and lots of color. Serve with raw veggies and wedges of sprouted-wheat pita bread or with fat-free dark rye-crisp crackers. Heating the chickpeas before processing makes a creamier hummus.

Ingredients

Serves: Prep:  15min |Cook: 0min |Total: 15min
              
Alternate
Try this recipe with cooked or thawed frozen kale, Swiss chard, or collard greens instead of spinach. For a more traditional hummus, omit the greens and decrease the salt to 1 teaspoon, the cumin to 1/2 teaspoon, and the cayenne to a pinch. For delicious red pepper hummus, make the traditional hummus variation and add 1/2 cup drained and rinsed roasted red peppers from a jar when you process the chickpeas.

Directions

1.
Squeeze as much liquid from the spinach as you can and chop with a sharp knife. Set aside.
2.
Place the chickpeas, lemon juice, tahini, garlic, salt, cumin, and cayenne in a food processor. Blend until as smooth as desired, adding a bit of water if necessary (it will thicken somewhat in the refrigerator). Add the spinach and blend briefly.
3.
Transfer to a serving bowl, cover with plastic wrap, and refrigerate until ready to serve.

Nutritional Facts per serving

CALORIES 54.8 CAL

FAT 1.4 G

SATURATED FAT 0.2 G

CHOLESTEROL 0 MG

SODIUM 266.5 MG

CARBOHYDRATES 8.5 G

TOTAL SUGARS 1.4 G

DIETARY FIBER 2.5 G

PROTEIN 3.1 G
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