I am posting TWO green snacks today in support of my hometown football team, the Seattle Seahawks! There is so much rivalry going on right now between the Broncos fans and Hawks fans, but I gotta say, the “12th Man” wasn’t instilled for nothing. It is so hilarious to listen to the radio these days, as practically every station is making Seahawks parodies of popular songs, including my favourite morning show, Fitz in the Morning from 100.7 The Wolf. Their parody is to the tune of “That’s My Kinda Night” by Luke Bryan.
This recipe is for lemony spinach hummus by Running with Tweezers. It is so good. And so easy. I think I have finally mastered the bean dip/hummus (remember my white bean hummus fiasco recently?) I made this yesterday for my work’s “Tailgate Party” to celebrate Blue Friday (yes, in the pacific northwest, we get gung-ho when our teams win!). Like I said, it was so good and so easy, and pretty simple to double…thanks to discovering I have a really large food processor!
Me? Make a mess in my kitchen? NEVER.
It is also healthy-ish (compared to so many other dips!) and easy to pair with freshly chopped veggies. Dig in!
Lemony Spinach Hummus
serves a lot
-2 (15oz) cans chickpeas, rinsed and drained
-4 garlic cloves, peeled
-6tbsp chopped or dried chives
-6cu baby spinach leaves
-zest and juice of 1-2 lemons
-1/2cu extra virgin olive oil
-salt and pepper, to taste
-Combine the chickpeas, garlic, and chives in a food processor and pulse until roughly mixed. Then add the spinach, lemon zest and juice, and olive oil, and puree until smooth. Taste and season with salt and pepper, only if needed.
-Serve immediately, or refrigerate for up to 1-2 days.