Roasted Garlic Spinach Hummus

• 2 cups cooked or canned chickpeas, liquid reserved
• 2 1/2 cups raw spinach, packed
• 1 1/2 heads roasted garlic (** or 2 cloves garlic, minced)
• 1/2 cup tahini
• 1/4 cup olive oil + a little more to thin, if needed
• 1 tablespoon ground cumin, paprika, or sumac, or to taste, plus a sprinkling for garnish
• salt & pepper, to taste
• juice of 1 lemon, plus more as needed

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). Serve drizzled with olive oil
5. (** Garnish ideas .. chopped pine nuts, sliced black olives, sprinkling of either ground cumin or paprika, freshly chopped parsley leaves)
6. Refrigerate for up to a couple days or freeze for months.

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

Taken from food52.com/recipes/29455-roasted-garlic-spinach-hummus (may not work)