Healthy Garlicky Spinach Hummus

This hummus is so delicious and easy to make.  You probably have everything you need in your pantry right now but one ingredient and a quick trip to your grocery store will solve that.  This recipe is loaded with protein, vegetables, antioxidants and nutrients so keep a batch in the frig to use as a spread on a sandwich or crackers, on top of a baked potato, a dip for chips, or melted into a bowl of fresh pasta.  Enjoy!

Garlicky Spinach Hummus

1 can garbanzo beans, well-drained

1 – 10 oz pack frozen chopped spinach, thawed and well-drained

1/2 c pine nuts, toasted

4 cloves of garlic

4 – 5 T tahini  (available in the grocery store near the Asian foods aisle)

1/4 c (approx.) olive oil

3 oz parmesan cheese (use a good quality cheese)

salt and pepper to taste

Make sure you drain as much liquid as possible from the beans and the spinach or your hummus will be runny.  I like to use a citrus press to press the liquid out of the spinach.

In a food processor, process the garbanzo beans, garlic, spinach, toasted pine nuts, and parmesan cheese until very smooth.

Add the tahini (you may not need as much tahini and olive oil as I show if you did not drain the beans and spinach well) and olive oil until you have a smooth, creamy consistency.

Salt and pepper to taste.  Put into a bowl and store in the refrigerator for several hours before serving so the flavors can meld.  Serve.