Rockyn Robyn’s Green Hummus Recipe
This Hummus is verdant and flavorful and can be used as a dip for crudité or your favorite pita bread, chips or crackers. Feel free to swap out the suggested basil and spinach with your favorite leafy greens and herbs to suit your palate.
INGREDIENTS:
- 1 garlic clove
- 1 – 15oz can of chickpeas (drain and save the liquid)
- The juice of one lemon
- 1 cup of fresh basil leaves
- ½ cup of olive oil
- 1 cup of fresh baby spinach
- 1 tsp Kosher salt
- ¼ tsp pepper
DIRECTIONS:
PEEL AND ROUGHLY CHOP THE GARLIC. DRAIN THE CHICKPEAS AND SAVE A ¼ CUP OF THE LIQUID. SQUEEZE THE LEMON FOR AS MUCH JUICE AS IT WILL GIVE. ADD THE GARLIC, BASIL AND SPINACH LEAVES INTO THE BOWL OF A FOOD PROCESSOR AND PROCESS UNTIL IT’S FINELY CHOPPED. ADD THE CHICKPEAS, LEMON JUICE, SALT AND PEPPER, ALONG WITH A ¼ CUP OF THE CHICKPEA LIQUID AND PROCESS. START ADDING THE OLIVE OIL DOWN THE CHUTE IN A SLOW STREAM AND CONTINUE PROCESSING UNTIL THE HUMMUS HAS A SOMEWHAT SMOOTH CREAMY CONSISTENCY.
95.9 The RAT Celebrates St. Patrick’s Day – Through The Years
