Guest guest Posted March 14, 2008 Report Share Posted March 14, 2008 @@@@@ Fayeed's Spinach Hummus 1 can garbanzo beans/chickpeas (15 oz), drained 1/2 cup fresh spinach, chopped 1/4 cup tahini 2 tablespoons garlic 3 tablespoons lemon juice 2 tablespoons olive oil 1/4 teaspoon kosher salt : In a food processor, process beans, garlic, spinach and olive oil. Add lemon and salt and blend. If spinach hummus is too thick, add 1 tablespoon water until desired consistency. Hummus should be smooth and creamy. Spinach hummus can be made up to two days in advance. Store in airtight container in the refrigerator. It can be served hot or cold. Serve with pita bread, pita chips, or fresh veggies. Source: From Saad Fayed, Your Guide to Middle Eastern Food at about.com Formatted by Chupa Babi: 03.14.08 Spinach hummus is a delicious variation of Traditional Middle Eastern hummus. This recipe for spinach hummus is super easy and is sure to be a crowd pleaser! ----- Quote Link to comment Share on other sites More sharing options...
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