This is an old favorite; I love hummus and the spinach just makes it all the healthier.
Photography by Angie Norwood Browne
Spinach and basil hummus
1 can chickpeas
juice of 2 lemons one meyer, one regular
4T. olive oil ( good quality like Lucero’s Taggiasca)
2 garlic cloves
1t. cayenne pepper
2 handfuls basil leaves
4 handfuls spinach leaves
1/2c. pine nuts toasted
Pulse chop in food processor the first 6 ingredients. Then add the basil and spinach and blend until smooth. If hummus is too thick you can add water.
Top with pine nuts. Serve with crackers or raw vegetables.