I have really been putting my food processor through its paces lately. There have been multiple batches of pesto, a trial batch of whipped herby labneh (inspired by recent books by Cheryl and Maureen), and this batch of pale green hummus. It’s been quite the work out for my 40 year old machine, but happily it appears to be holding up just fine.
This hummus was inspired by a need to do something with a relatively small portion of mature spinach that was in my last Philly Foodworks box and a desire to have something easy and good to eat for lunch over the next week (my recent dinnertime cooking hasn’t been producing reliable leftovers, which has left me floundering come midday).
I realize that hummus purists might object to my addition of spinach, but I love the color and slight vegetal flavor it adds. You could do the same thing with kale, chard, or even mustard greens (they’d make it nicely spicy!).
A scoop of this hummus, a pile of cut vegetables, and a few crackers make for a very good, easy lunch. I suggest you try it!
- 2 15-ounce cans garbanzo beans
- 4 ounces spinach, blanched, cooled, and well-squeezed
- 1/4 cup tahini
- 2 small garlic cloves, peeled and crushed
- juice of one small lemon
- 3-4 tablespoons water
- 1/3 cup extra virgin olive oil
- 1 1/2 teaspoons kosher salt
- 4-5 turns of a pepper grinder
- Drain the garbanzo beans and give them a good rinse. For a very smooth hummus, use your fingers to pop the skin off each individual bean. If you can't be bothered, skip that step.
- Tumble the beans into the bowl of a food processor. Put the lid on and pulse a few times to break up the beans.
- Add the spinach, tahini, garlic cloves, and lemon juice and run the motor. While it runs, slowly stream in the olive oil and two tablespoons of water. If the hummus seems to thick, add the remaining water.
- Add the salt and pepper and pulse to combine. Taste and adjust seasoning, if necessary.
- Scrape the finished hummus into a container and refrigerate. It will keep about a week in the fridge.