Pesto Spinach Hummus
Servings 2 cups
Ingredients
- 1 540 ml can chickpeas drained and rinsed
- 1/4 cup + 2 tbsp water
- 3 tbsp lemon juice
- 2 tbsp tahini
- 2 garlic cloves
- 1/2 tsp salt
- 1/4 cup fresh basil leaves
- 2 cups packed fresh spinach leaves
- Pinch of cumin
- Pinch of paprika
- Black pepper to taste
Instructions
- In a food processor, add all ingredients together and process on low for 1 minute, or until smooth.
- Scrape down the sides with a spatula. Process on low for 30 more seconds.
- To achieve a thinner hummus, add 1 tbsp of water at a time.
- Season with salt and pepper. Keep in the fridge for 3-5 days. Enjoy!