Roasted Garlic Spinach Hummus

• cooked chickpeas↗2 cups

  (or canned)

• raw spinach↗2 1⁄2 cups
• roasted garlic1 1⁄2 heads

  (** or 2 cloves garlic, minced)

• tahini↗1⁄2 cup
• olive oil cup

  (a little more to thin, if needed)

• seasoning1 tablespoon

  (ground cumin paprika, or sumac, or to taste, plus a sprinkling for garnish)

• salt, & pepper↗1
• lemon↗1

  juice of

Step-by-step instructions

1. 1

   Put the chickpeas in a food processor & pulse 5-10 times.

2. 2

   Add the the rest of the ingredients.

3. 3

   Purée 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. 4

   Taste and adjust the seasoning (I often find I like to add much more lemon juice).

5. 5

   Serve, drizzled with the olive oil and sprinkled with a bit more cumin, paprika, sumac, parsley, pine nuts, or sliced black olives.

6. 6

   Refrigerate for up to a couple days or freeze for months.