Spinach Hummus Dip Food

SMOKY GARLIC HUMMUS DIP

Steps:

• Preheat the oven to 350 degrees F. Spread the almonds on a baking sheet and toast until light brown and fragrant, 7 to 10 minutes. Transfer the almonds to a bowl and reserve. Turn the oven up to broil. Toss the scallions with the oil and some salt and pepper on the baking sheet. Broil until the scallions are charred and black in spots but not burned, stirring halfway through, about 2 minutes. Let the scallions cool, then chop them and reserve.
• Stir the hummus, smoked paprika, cayenne and half of the peppers together in a medium bowl until well mixed. Spread the mixture into a 2-quart earthenware crock and smooth the top.
• Scatter the scallions, almonds, parsley and remaining peppers on top in stripes alternating red and green. Sprinkle with additional smoked paprika and drizzle with a little olive oil. Serve with warm pita.

GLORIOUSLY GREEN SPINACH HUMMUS

Steps:

• Add everything but the liquid from the chickpeas to the pitcher of a blender or food processor. Pulse, adding the bean liquid as needed to get things moving, until the hummus is completely smooth.
• Taste and add additional salt if desired.
• Scoop into a serving dish and drizzle with olive oil and paprika if desired.

SPINACH HUMMUS DIP

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.

ROASTED GARLIC SPINACH HUMMUS

Steps:

• Put the chickpeas in a food processor & pulse 5-10 times.
• Add the the rest of the ingredients.
• Purée for one or two minutes, adding cooking liquid or olive oil (a tablespoon at a time) until the mixture is to your desired smoothness.
• Taste and adjust the seasoning (I often find I like to add much more lemon juice).
• Serve, drizzled with the olive oil and sprinkled with a bit more cumin, paprika, sumac, parsley, pine nuts, or sliced black olives.
• Refrigerate for up to a couple days or freeze for months.

SPINACH-GARLIC-EDAMAME HUMMUS

Steps:

• Combine all in food processor.
• Add olive oil (water, or the "juice" of the garbanzo beans, if you wish)--either of these reduce fat to desired consistency.
• This is EVEN better leftover.

SPINACH & ARTICHOKE HUMMUS RECIPE BY TASTY

Steps:

• Add chickpeas, spinach, artichoke hearts, garlic, tahini, lemon juice, and seasonings to the bowl of a 2-quart food processor. Blend until smooth.
• While blending, slowly add in the olive oil until hummus is creamy and smooth.
• Garnish with a few leaves of spinach, additional chopped artichoke hearts, and a drizzle of olive oil.
• Enjoy!