Spinach Artichoke Hummus
Started October 11, 2016
1896
Ingredients
- 2 cans chickpeas Drained and rinsed.
- 3 cloves garlic Peeled
- 2 tbsp lemon juice
- 1/2 cup tahini
- 1 can artichoke hearts in brine Drained, but reserve the brine for possible use later.
- 2 large handfuls spinach Washed and patted dry
- 1/4 tsp salt
Servings:
Instructions
- Combine all ingredients in a food processor or large blender.
- Blend until smooth, scraping down the sides and adding additional reserved brine only if the mixture needs to be thinned.
- Serve with raw veggies, rice crackers, and/or organic corn chips.
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