Roasted Garlic Spinach Hummus

• 2 cups Cooked Or Canned Chickpeas, Liquid Reserved
• 2 cloves Garlic, Minced
• 1/2 cups Tahini
• 1/4 cups Olive Oil + A Little More To Thin, If Needed
• 1 Tablespoon Ground Cumin, Paprika, Or Sumac, Plus A Sprinkling For Garnish
• 1 pinch Kosher Salt
• 1 pinch Freshly Ground Black Pepper
• 2- 1/2 cups Raw Spinach, Packed
• 1 Lemon, Juiced

1. Put the chickpeas in a food processor and pulse 5-10 times.
2. Add the the rest of the ingredients.
3. Puree for one or two minutes, adding some of the chickpea cooking liquid or a bit more 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!
6. Garnish ideas: chopped pine nuts, sliced black olives, sprinkling of either ground cumin or paprika, freshly chopped parsley leaves.
7. Refrigerate for up to a couple days or freeze for months.
8. Adapted from kissmyspatula.

chickpeas, garlic, tahini, olive oil , ground cumin, kosher salt, freshly ground black pepper, raw spinach, lemon

Taken from tastykitchen.com/recipes/appetizers-and-snacks/roasted-garlic-spinach-hummus/ (may not work)