Green Hummus
>> Thursday, May 27, 2010


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
- Easy: Blend everything until smooth.
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