Lately, I've been introducing new healthy dips and snacks to my family. Hummus is my personal no-brainer-go-to snack. I love to eat it loaded with enough garlic to ward off the whole cast of Twilight. Since my kids aren't old enough to appreciate the spicy stink of garlic, I went looking for a hummus recipe just for them. And I found one that's oil-free (great for cholesterol watchers), comes with more fiber and iron, and takes just 5 minutes to whip up.
Spinach hummus can be eaten with baked tortillas chips, carrot sticks (my favorite), celery (another favorite), or used as a spread in a toasted sandwich (my new favorite). My kids prefer a toasted flour tortilla filled warmed hummus. I don't blame them. The simple combination is highly addictive and induces urges of going back for seconds.
HERE'S ALL IT TAKES
- 1 (14.5 ounce can) or 2 cups cooked garbanzo beans (chickpeas), rinsed and drained
- 1 small garlic clove
- 3 tablespoons fresh lemon juice (best), from a bottle is good, too
- 1 1/2 cups fresh spinach
- pinch of salt
Put all the ingredients in a food processor and blend into a thick paste. If the dip seems too thick, add 1 tablespoon of water at a time until thinned to your liking. I usually add 1 to 2 tablespoons and stop. I like the hummus thick enough to be a meaty spread.
Try this hummus recipe out and let me know what you think.
This looks perfect, Jill! Definitely trying it this week.