Spinach & Roasted Garlic Hummus

I love appetizers and I love dips.  As I told you last month, I've been know to just have pita bread and hummus as a meal.  And this hummus is a perfect match for pita bread, whether the whole soft piece or with some crunchy chips.  I usually stick with the traditional flavored hummus, but I do like roasted vegetable variety and Dave and I recent discovered a buffalo-style flavor which is delicious.  This version of spinach and roasted garlic provides a lot of flavor in a creamy dip.  And all that protein and fiber makes for one filling dish--I really can have this as a meal!

It's Secret Recipe Club reveal day again and this month I had the pleasure to be assigned to Fit Mama Real Food who has A LOT going on right now.  Not only did Heather change her blog name (from Healthy with Heather) and redesign her whole website last month, but this month (or the beginning of June) she and her husband will welcome a baby boy into their family.  Heather is a healthy eater and fitness enthusiast who blogs about her food, fitness, home improvements and her pregnancy journey.  I really like Heather's spin on healthy eating because she's not afraid to give chocolate a home on her blog (I really considered making these) and most of her recipes have accessible ingredients.  Heather's sensible approach to food is definitely a bandwagon I can get on.  I didn't change a thing about Heather's recipe, it's hard to mess up hummus.  As long as you use the right ingredients and a food processor to make it all smooth and creamy, you'll love this dip.



Be sure to check out all the other recipes in today's Secret Recipe Club reveal by using the blog hop listed below.

Spinach & Roasted Garlic Hummus

Ingredients

1 small head of garlic
2 cups canned chickpeas, drained with 1/4 cup of liquid reserved
2 Tablespoons tahini
1 Tablespoon lemon juice
1 10 ounce package frozen spinach
1/2 teaspoon salt
1/2 teaspoon pepper (not pictured)
1/2 teaspoon paprika (not pictured)
1 Tablespoon olive oil

Slice off the top of the garlic head, exposing the cloves.

Mist with cooking spray or olive oil and wrap tightly with aluminum foil.  Roast at 350 degrees F for 40-50 minutes.

Remove garlic from oven and when cooled, squeeze out the roasted cloves.

Cook spinach in the microwave for 2 1/2 to 3 minutes.  Turn into a clean kitchen towel and squeeze out all the excess water.  Set aside.


In the bowl of a food processor, add chickpeas, reserved liquid, tahini, and lemon juice.  Pulse until smooth.

Add the spinach, salt, pepper, paprika and olive oil and pulse again until spinach is incorporated and hummus is smooth.

Serve with pita chips and veggies or use as a spread.

Makes 2 cups.

Happy Baking,
The Cookie Princess

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