Spinachhummusdip Recipes
SPINACH HUMMUS DIP
Make and share this Spinach Hummus Dip recipe from Food.com.
Provided by Parsley
Categories Beans
Time 5m
Yield 3 cups
Number Of Ingredients 8
Steps:
- Combine all ingredients except spinach in food processor and process until smooth. If necessary, add tsps of water to thin consistency.
- Add the spinach and process until smooth and dark green.
- Chill to blend flavors before serving.
Nutrition Facts : Calories 686.4, Fat 29.5, SaturatedFat 4, Sodium 960.9, Carbohydrate 86.3, Fiber 20.6, Sugar 1.5, Protein 27.6
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- Cook the chickpeas (DO NOT SOAK): Place the dried chickpeas in a slow cooker. Add 32 ounces of water (or vegetable stock), ½ onion, and 1 teaspoon of salt. Cover slow cooker and cook on high for 3 hours. Drain, reserving 1 cup of the cooking liquid. Discard onion.
- Transfer the cooked chickpeas to a large clean kitchen towel or paper towels, and dry, massaging the chickpeas gently to remove their skin.
- Make the Hummus: Transfer chickpeas to the bowl of a food processor. Add cloves of garlic, pine nuts, 1 tablespoon of chickpea cooking liquid*, scant ½ teaspoon salt and a pinch of pepper. Process until chickpeas resemble wet sand, about 2 minutes, stopping to scrape down the sides of bowl as needed.
- Add the remaining hummus ingredients, except the olive oil. Process to combine, about 1 minute, again stopping to scrape down the sides of the bowl as needed. With the processor running, slowly stream in olive oil and then slowly stream in the chickpea cooking liquid, 1 tablespoon at a time until desired consistency is achieved. Taste and adjust for seasoning with salt and pepper.
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- Drain beans, and rinse them. Add to processor. Puree, stopping every minute to stir down, until it reaches the consistency you want.
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