Spinach Hummus
makes 1.5 cups at least
This is strongly based on my addiction to Ani Phyo’s and Kandances zucchini hummus! Last week when I ran out of zucchini, I subbed in nearly a whole clamshell of spinach and I love it even more!I cannot stop dipping all my home grown cherry tomatoes in it. It’s VERY green. Jalapeno is optional, but my garden is exploding with them right now and I like that people can’t quite figure out that little kick. Enjoy!!!! It also makes a phenominal spread for a tomato/avo sandwich!
Ingredients
- 5 cups Baby spinach
- 1 clove garlic
- 1 lemon, juiced
- ¼ cup extra Virgin organic olive oil
- ½ cup raw tahini, make it youself if you can
- 1 teaspoon sea salt
- 2 tablespoons parsley
- ½ jalapeno pepper, adjust for kick
- ½ cup sundried tomato soak water
- ⅓ cup sundried tomatoes, soak one hour or not
Preparation
It all goes in the vitamix except the soak water. Most days I can’t wait for the SD tomatoes to soak. That step depends on how good your blender is. It’s creamier when you soak them. Add the water just enough to get it turning over in the blender.
Comments
daniefon writes: (July 11, 2008)
This sounds so good, I am going to make it today!!!
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