Easy Spinach Hummus Recipe

• 1 (15-ounce) can chickpeas, also known as garbanzo beans, drained
• 2 cups picked and washed spinach leaves (about 1/2 a large bunch)
• 1 cup fresh basil leaves
• 1 tablespoon extra-virgin olive oil
• 1 1/2 teaspoons freshly squeezed lemon juice
• 1 tablespoon tahini
• 2 tablespoons water, plus more as needed
• 1 teaspoon kosher salt, plus more as needed
• Freshly ground black pepper, for seasoning

1. In a food processor fitted with the blade attachment, add all of the measured ingredients plus black pepper to taste.
2. Process until smooth, about 2 minutes.
3. Scrape down the sides of the bowl.
4. If the hummus seems too thick, add up to 2 tablespoons of additional water.
5. Process again and taste for seasoning.
6. Add more salt and pepper if necessary.
7. Transfer to a bowl and serve with pita triangles, baguette toasts, or vegetable crudites.

chickpeas, spinach, fresh basil, extravirgin olive oil, freshly squeezed lemon juice, tahini, water, kosher salt, freshly ground black pepper

Taken from www.chowhound.com/recipes/spinach-hummus-31137 (may not work)