Ingredients
- 4oz Sensei Farms Baby Spinach
- 1 15oz can of chickpeas, drained and rinsed
- ¼ cup tahini
- 3 tablespoons lemon juice
- 1 clove garlic
- 2-4 tablespoons cold water, as needed
- Salt to taste
- Pickled beets, diced for garnish
- Olive oil for garnish
Preparation
Step 1
In a food processor, combine chickpeas, baby spinach, tahini, lemon juice, and salt. Blend until smooth, scraping down the sides as needed. Add cold water, 1 tablespoon at a time, until hummus is creamy and smooth. Add more salt or lemon if desired.
Step 2
Transfer to a bowl and top with pickled beets and drizzle with olive oil. Serve with crudité and crackers.
Tips: Hummus can be stored in an air-tight container in the fridge for up to 4-5 days. For extra creamy hummus, peel the chickpeas before blending.