|It didn't even make it to a serving bowl. We ate it straight from the buzzer!|
We went home from the vacation with loads of recipes, and treats, and the Hummus recipe became a favorite. A few days ago I came across a recipe highlighted on the Tasty Kitchen blog. It was a homemade hummus that incorporated fresh spinach in it and it looked so pretty. Since I just happened to have all the ingredients on hand (my pantry stock is getting ridiculous! I usually have just about every weird ingredient you could ever imagine.) I decided to make it.
It was the perfect pre meal snack before Sunday dinner. And the good thing is, it will last a while in the fridge. I love dipping Stacey's Just Naked Pita Chips. Emma likes tortillas chips. Veggies are great too. It's actually really healthy and a great alternative to creamy chip dips.
Spinach Feta Hummus
Courtesy of Tasty Kitchen and www.whatsgabycooking.com
30 ounces, weight Garbanzo Beans Drained
1-½ cup Fresh Spinach
8 ounces, weight Feta Cheese (I used Goat cheese)
⅓ cups Olive Oil
5 Tablespoons Lemon Juice
4 Tablespoons Tahini (this is sesame seed paste)
2 Tablespoons Red Pepper Flakes (I used Sambal chili sauce 2t.)
2 cloves Garlic, Peeled
2 teaspoons Salt
1/4 c. sugar
Combine the garbanzo beans, spinach, olive oil, lemon juice and tahini in a large food processor. Pulse until combined. Add the feta, red pepper flakes, garlic and salt. Pulse until combined. Taste and add salt or more red pepper flakes if desired.