This hummus has a special place in my heart. It all started at the Lake Eola farmers market on a Sunday in Orlando. Danielle, my childhood best friend, is responsible for getting me hooked on this stuff. A month or so later I visited Dani again and we picked up some more hummus. Cue the light bulb moment, it was after that purchase we realized we could probably make our own for a fraction of the cost!
1 1/4 cup packed spinach
1 can BPA-free* chickpeas
1/4 cup pinenuts
1/2 lemon, juiced
1 garlic clove
1/2 cup basil, lightly packed
1 tablespoon fresh parsley
1/4 teaspoon paprika
1/2 teaspoon coarse salt, more to taste
1/4 teaspoon freshly ground pepper
1-3 tablespoons light olive oil*
1 tablespoon nutritional yeast, optional
*BPA is some pretty nasty stuff, for starters it disrupts our endocrine system and takes a negative toll on our health. Here is a snippet of information on the dangers of Bisphenol A (BPA). Check out The Softlandings guide to BPA-free canned food options.
*Start out with 1 tablespoon of olive oil and add more as necessary, it should be thick as this is a hummus first and a pesto second.
Combine all ingredients in a food processor and blend until smooth. Store in an airtight container in the fridge. Serve with pita chips and veggies or use as a spread for a veggie wrap.
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