Spinach & Red Pepper Hummus

• 15 ounces, weight Great Northern Beans, Drained
• 1 Tablespoon Creamy Peanut Butter
• 1 ounce, weight Cream Cheese
• 1 cup Spinach, Loosely Packed
• 1/2 cups Roasted Red Peppers
• 1 clove Garlic, Crushed
• 1 teaspoon Ground Coriander
• 1 teaspoon Ground Cumin
• 1/2 teaspoons Crushed Red Pepper
• 1/2 whole Lemon, Juiced
• Olive Oil, To Desired Consistency
• Salt And Pepper, to taste

1. Throw everything** except the salt, pepper and olive oil into a food processor and puree.
2. The mixture will be thick, so you may need to scrape down the sides once or twice.
3. Once the ingredients have combined fairly well, turn on the processor and open the little hatch on top of the lid and drizzle in olive oil until it reaches your desired consistency (mine is probably a tablespoon or two).
4. Add salt and pepper to taste.
5. You can serve it immediately, but if you let it sit in the fridge for an hour or two it gets even better.
6. Enjoy!
7. **The peanut butter and cream cheese are a trick I learned that you can use if you dont have tahini.
8. You can also use all peanut butter (replace the cream cheese with equal amount of peanut butter), but I find the peanutty flavor tends to manifest itself the more I put in, so I prefer the peanut butter/cream cheese combo instead.
9. It works great and I dont have to worry about finding tahini!
10. You can most certainly substitute 2 Tablespoons of tahini for the peanut butter and cream cheese if you prefer.

weight great northern beans, peanut butter, cream cheese, red peppers, clove garlic, ground coriander, ground cumin, red pepper, lemon, olive oil, salt

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