Spinach & White Bean Hummus

awnl spinach hummus.jpeg

Oh how I love me some hummus! It's the perfect afternoon snack with veggie sticks or chips, or eaten by the spoonful- yes, guilty! Hummus also makes a great spread on sandwiches or wraps, replacing the less healthy mayo, and giving your dish an added boost of fiber and protein.

Spinach and White Bean Hummus

1 15 oz can of chickpeas (Eden Organics is an excellent brand, and their cans are BPA free)

1 15 oz can of cannellini beans (ditto above)

1-3 cloves garlic, depending how much you love the garlic (I use 4!)

3-4 cups baby spinach

1/2 cup fresh parsley

1/4-1/2 cup olive oil (depending on the texture you like)

salt & pepper to taste

pepitas (optional)

  1. Combine beans, garlic, spinach and parsley in the bowl of a food processor. Cover with the lid, turn on the machine and pour the oil through the feed tube until the desired consistency is achieved.
  2. Season with salt and pepper, process a bit more, taste, and adjust salt & pepper as desired.
  3. Garnish with pepitas, if desired, and serve with veggies, bean chips, etc.
  4. Hummus keeps for 1 week in the refrigerator.

Notes:

  • You can do a million variations on hummus- change up the herbs, add different beans, toss in some roasted sweet potato or avocado, use a flavored oil such as avocado or walnut, etc.
  • Hummus is not only a delicious and healthy dip, but also a fantastic spread on sandwiches and wraps.
  • Beans are rich in protein and fiber, help regulate blood sugar, and promote colon health.

Posted on April 24, 2013 .