Green Hummus

Over the past year -- and likely longer -- we've been seeing all these new types of hummus pop up at the grocery store. There's even edamame hummus -- crazy times we live in, right?! We rarely (if ever) buy hummus in the store. We just love making it too much . . . and all these new flavors have served as inspiration for our at-home spread making.

Instead of chickpeas, this "hummus" uses peas and spinach for the bulk of its flavor. A healthy dose of tahini and garlic powder round it all out nicely, too. I was certainly skeptical at first. I mean, what would it taste like? Would it be a case of trying to make something way too healthy . . . and then backfire? Nope. The best part about it is that there's little salt (yay!) . . . and you'll also enjoy your greens.


What you'll need . . .

• 1 cup peas (I use frozen and just defrosted them first)
• 2 heaping handfuls of baby spinach
• 2 tablespoons tahini
• 2 teaspoons garlic powder

Method . . .

1. Easy: Blend everything until smooth.

Use as you would any hummus, really. I like mine in a melt. But it would also be great with veggies. I'm sure you can use different seasonings to achieve another kind of flavor. Now that I've mastered making spreads with different types of veggies, I want to try even more interesting combinations. I'm sure you'll all hear more about it soon!

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