The standard chickpea and tahini hummus skews fresh and healthy in this recipe adapted from the blog 24 Carrot Life, thanks to the addition of fresh spinach and basil.
Game plan: To keep the hummus bright green and fresh-tasting, make this the day you plan to serve it.
- Yield: About 1 1/2 cups
- Difficulty: Easy
- Total: 10 mins
- Active: 10 mins
- 1 (15-ounce) can chickpeas, also known as garbanzo beans, drained
- 2 cups picked and washed spinach leaves (about 1/2 a large bunch)
- 1 cup fresh basil leaves
- 1 tablespoon extra-virgin olive oil
- 1 1/2 teaspoons freshly squeezed lemon juice
- 1 tablespoon tahini
- 2 tablespoons water, plus more as needed
- 1 teaspoon kosher salt, plus more as needed
- Freshly ground black pepper, for seasoning
- In a food processor fitted with the blade attachment, add all of the measured ingredients plus black pepper to taste. Process until smooth, about 2 minutes.
- Scrape down the sides of the bowl. If the hummus seems too thick, add up to 2 tablespoons of additional water. Process again and taste for seasoning. Add more salt and pepper if necessary. Transfer to a bowl and serve with pita triangles, baguette toasts, or vegetable crudités.