I’ve seen a lot of smoothies lately referred to as “Green Monsters” because of their inclusion of spinach so I thought it was time for a spinach-infused Green Monster Hummus. You know what that means? Bright green goodness…served on a cracker!
My family accuses me of having an obsession with spinach.
Don’t tell them I said this, but I think they’re right.
I do try to find ways to pack “healthiness” into unsuspecting dishes. Chickpeas in cake? I’ve done that. You’ll see that recipe this week…it’s not one to miss!
Spinach in cookies? Yes to that one too. And now this poor hummus is my latest victim.
I added cup after cup of spinach and then hit the pulse button on the food processor. Those chickpeas didn’t know what hit ‘em!
Poor spinach. It’s not easy being green.
I know this spinach obsession makes me a bit weird. Not the Alicia Silverstone-feeding-your-infant-pre-chewed-food kind of weird. But still weird, nonetheless.
I guess I’m perfectly fine with my food being pulverized to a grainy pulp by kitchen appliances, thank you very much. It must be the small-town girl in me coming out.
My daughter and I agreed that sometimes hummus can be a bit too garlicky. It’s great while you’re eating it, but can leave your breath a little tangy. So this hummus is high on the spinach and low on the garlic.
Sure, making this Hummus may make you weird, but feel free to add more garlic if you want to balance out on the wild side.
Green Monster Hummus
- 1 can chickpeas
- ¼ cup tahini
- 1 teaspoon garlic powder
- 1 -2 tablespoons lemon juice
- 1 tablespoon Bragg (an alternative to soy sauce)
- ¼ – ½ cup water
- ¼ cup olive oil
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 cups raw spinach
- Pour all hummus ingredients into a food processor and pulse until well-combined. (Begin with 1/4 cup of water and add more if you’d like a thinner hummus)
- Scrape down the sides of the food processor bowl and then process until you achieve a fine consistency.
- Pour the hummus into a serving bowl and garnish with olive oil, pine nuts, and sliced black olives. Serve with pita bread or your favorite crackers.
That’s it! See? Another simple and delicious vegan (and gluten-free) recipe that will fancy your checkbook, waistline, and even your taste buds. Sometimes it’s good to be a little weird.