Spinach Hummus

Hummus...Me and almost everyone else on the planet loves hummus. This is one recipe that I do not understand why more people do not make from scratch themselves. Store-bought hummus costs between $3 and $4 for just a little tub of the stuff!

Just a few basic tips about my hummus recipe. I use canned garbanzo beans that I cook with the garlic before adding to the food processor, or in my case the Ninja. Even though the beans that come from the can are cooked, they still have a raw taste. Raw garlic is way too powerful for something this simple. Occasionally, I might grate one clove into the beans. I also do not add tahini. When I first tried tahini, I did not care for the flavor. Now, it's a matter that while tahini is delicious and provides some important minerals, it is a little pricey. Feel free to use tahini if you like.

Spinach hummus is a variation that Z. suggested. We were lingering over the last few scoops of my excellent hummus and thinking of new snacks we could add to our brown bag-lunches.

This is a great variation on more traditional hummus. The spinach provides a lovely green color and mellows out the flavor of the beans.

Spinach Hummus

1 15 oz. can garbanzo beans, rinsed and drained
4-5 cloves garlic, smashed or roughly chopped
3 tablespoons olive oil, more as needed
1-2 tablespoons lemon juice
3/4-1 cup fresh spinach
Kosher salt
Freshly ground black pepper
Cayenne pepper, to taste

1. In a small sauce pan over low heat, place garbanzo beans, garlic, and olive oil. Season generously with freshly ground black pepper. Stir to combine and let cook for 15-20 minutes, stirring occasionally, making sure the pan does not dry out. Add an extra drizzle of olive oil if needed.
2. Set aside and let cool to room temperature before proceeding.
3. In a small food processor, add the bean mixture, including the olive oil and garlic. Add lemon juice, salt, pepper, and cayenne to taste. Blend until mostly smooth. If needed, add a drizzle of olive oil.
4. Add fresh spinach and blend. Stopping to scrape down the sides.
5. Taste and season with salt and pepper or more lemon juice if needed.