Roasted Garlic Spinach Hummus

• 2 cups cooked chickpeas (or canned)
• 2 1/2 cups raw spinach
• 1 1/2 heads roasted garlic (** or 2 cloves garlic, minced)
• 1/2 cup tahini
• &frac 14 cup olive oil (a little more to thin, if needed)
• 1 tablespoon seasoning (ground cumin paprika, or sumac, or to taste, plus a sprinkling for garnish)
• 1 pinch salt, & pepper
• 1 lemon, juice of

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

chickpeas, raw spinach, garlic, tahini, olive oil, ground cumin paprika, salt, lemon

Taken from www.food.com/recipe/roasted-garlic-spinach-hummus-517112 (may not work)