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.
YUM! Totally making this, asap 🙂
This looks awesome-I love anything with spinach!
I am not a fan of vegetables, so this seems like the perfect way to sneak them in. I’m like an eight year old.
It’s gorgeous! Glad you liked it. Love this hummus on everything!
My husband will adore this 🙂 he just loves hummus of all kinds!