Green Goddess Hummus
When I decided to make sourdough bread, I knew that I was going to need something to go along with it. On the weekends, we usually have an afternoon snack and I thought making a green goddess hummus would be a delicious and healthy way to eat the fresh sourdough. I'm on a kick with these hummus flavors and each one keeps turning out better than the last. This one brings a great herbaceous punch from the parsley that's mellowed out a little by the addition of the spinach.
The first time I had this hummus, I paired it with some avocado, heirloom tomato & arugula on toasted sourdough bread and it was divine. It was a sandwich I just threw together with things I had in the fridge, but it was so good, I'm definitely going to have to make it again. What made the sandwich was 100% the hummus. Find out how to make it below!
Total Time: 25 minutes
Servings:
Ingredients:
1, 15 oz can of chickpeas
1/2 cup tahini
1 cup spinach
1/2 cup parsley
3 cloves garlic
Juice of 1 lemon
Salt to taste
Instructions:
- Boil the chickpeas in a medium pot of water for 10-15 minutes, until soft.
- Drain the chickpeas and add them to a food processor with tahini, garlic & lemon juice. Blend until smooth.
- Add the spinach and parsley to the food processor and blend.
- Add salt to taste and allow to cool before enjoying.
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