Spring green hummus

Yield: 8 Servings

Measure Ingredient
1 cup Dried chickpeas; (2-cups cooked)
1 cup Reserved bean stock or water
1 cup Chopped raw spinach leaves
½ cup Chopped fresh parsley; (extra for garnish)
¼ cup Tahini
2 \N Cloves garlic ;chopped or crushed
\N \N Grated zest of 1/2 lime
1½ tablespoon Lime juice
1 tablespoon Olive oil plus extra for garnish
1 teaspoon Salt
\N \N Lime wedges; garnish

Sort through,rinse and cook beans by your preferred method. Drain, reserving 1 cup of the stock. If using canned chickpeas that are not hot, simmer them in bean stock or water until they are very hot. Drain, reserving 1 cup of stock. Put spinach in blender or food processor, then add hot chickpeas (which will cook the spinach slightly to bring out its color and flavor). Process to a smooth bright green consistency. Add parsley, tahini, garlic, lime zest, lime juice, oil, and salt. Continue processing until mixture forms a thick paste. If mixture is too dry, aadd a little of the reserved stock. Taste and adjust the seasonings if necessary.

Garnish with the extra parsley, lime wedges and a splash of olive oil. Make this dip a day ahead to let the flavors blend. Serve cold with crisp raw vegetables or warmed pita bread.

Posted to TNT Recipes Digest by Alice Poe <afpoe@...> on Apr 17, 1998

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