Ingredients
- 2 (14.5-ounce) cans of chickpeas (Also called garbanzo beans. Use a BPA-free can, if possible.)
- ⅓ cup lime juice, about 2-3 limes
- 3 garlic cloves, microplaned
- ⅓ cup water
- 2 cups spinach, packed
- 1 cup cilantro, packed
- 1 cup tahini paste
- 1 teaspoon sea salt
- ½ jalapeño pepper (optional)
Method
Step 1
Drain and rinse the chickpeas. Combine the garlic and lime juice in a bowl to allow it to pickle while preparing the rest.
Step 2
Fill a small saucepan halfway with water and bring to a simmer. Add the spinach and cilantro and simmer for 1 minute. Remove the greens with a slotted spoon and transfer to a bowl of ice water.
Step 3
Once cool, drain the greens and transfer to a paper or kitchen towel. Squeeze to remove excess liquid from the greens.
Step 4
To prepare the hummus, add all of the ingredients into a food processor and blend until smooth. If the hummus is grainy, add a little more water, 1 teaspoon at a time, until smooth.
Step 5
Serve the hummus in a bowl with or without a drizzle of olive oil. Try it as a dip with seed crackers or sliced vegetables, as a sauce in lettuce wraps, or with grilled chicken, the options are endless. Keep refrigerated in an airtight container for up to 1 week.
Nutritional analysis (based on 10 servings, about 1/3 cup): Calories: 263, Total Fat: 15g, Saturated Fat: 2g, Cholesterol: 0mg, Sodium: 442mg, Carbohydrates: 25g, Fiber: 8g, Sugars: 4g, Protein: 10g, Net Carbs: 17g
