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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 155.5
  • Total Fat: 1.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 560.1 mg
  • Total Carbs: 26.0 g
  • Dietary Fiber: 7.4 g
  • Protein: 12.0 g

View full nutritional breakdown of Joanie's Green Paste (Spinach Hummus) calories by ingredient
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Joanie's Green Paste (Spinach Hummus)

Submitted by: MOSTLYH2O

Introduction

I've altered this a bit from a recipe I found online. I've altered this a bit from a recipe I found online.
Number of Servings: 8

Ingredients

    2 cans garbanzo beans, rinsed and drained
    1 can black beans, rinsed and drained
    1-1/2 cups PACKED fresh spinach
    4 garlic cloves, minced
    1/4 cup plus 1 tbsp tahini sauce
    1/4 cup water or more
    Juice of one lemon
    2 tsp kosher salt
    Pepper

Directions

Spread garbanzo beans out on a cookie sheet and bake in a 375 degree oven for 25 minutes, let cool at least a half hour.
Clean spinach and dry
Place all ingredients in a food processor and process, process, process for, like, ever, until it's smooth (you may have to scrape the sides a bit.) This may take up to ten minutes of processing to get it really smooth.

That's it!

A few tips:

If you've roasted the garbanzos a bit too much (I did this once) you may need to add a little more water. You could also possibly use other greens, but I've never tried it. I did try using broccoli once, and it tasted OK, but it oxidized so the paste was a seriously unappetizing greeny-brown.

My way of cleaning the spinach is to run a sinkful of water and throw all the leaves in there and swoosh 'em around, then let them be as I get all the other stuff together. That way, the dirt/sand has time to fall to the bottom of the sink. Then I just scoop out the leaves into a salad spinner.

And when packing the spinach, I keep jamming it into the measuring cup and jamming it and jamming it in til I can't get any more in -- when you take your thumb off it it should spring out everywhere; then you know you have enough!

This makes 4 cups; each serving is a half-cup. (I use one of those old springy ice cream scoops which is exactly one-half cup per flat scoop; so two scoops is an easy-to-measure serving!)

This is really good on a piece of good bread, toasted, maybe with a bit of sriracha on it.



Number of Servings: 8

Recipe submitted by SparkPeople user MOSTLYH2O.






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