You get your greens in where you can. And sometimes I just get tired of eating my greens as a side dish with seasoning. Why do I always seem to make it so boring?!
It’s not boring, nor should it be!
This green hummus is packed full of fresh spinach and basil to make a nutrient and flavor packed hummus. Perfect way to end your summer and use the last of your basil plant. I’m kind of surprised mine lasted all summer. I do not have a very green thumb. Oye.
We’ve been indulging in it as a dip with grilled chicken, raw vegetables, stirring it into cooked whole wheat pasta and even spreading it on sandwiches and quesadillas.
If you do anything this week, whip up a batch of this hummus. You can snack on it all week or eat it as a meal. And it literally takes seconds to make.
You wanted a quick treat for Tuesday, right? Now what do you say to a sweet recipe tomorrow?
adapted from Fit Women’s Weekly
- 1 can chickpeas, rinsed and drained
- 1-2 tablespoons fresh lemon juice (1/2 of a lemon)
- 2 tablespoons tahini
- 1 tablespoon olive oil
- 1 cup fresh spinach
- 1 cup fresh basil leaves
- 2 whole garlic cloves
- salt and pepper, to taste
- Blend all ingredients together until smooth.