Rebecca Anne's Green Yummus

4 15.5 oz (439 g) Garbanzo Beans (chickpeas) drained and washed
8 teaspoons creamy natural peanut butter
8 Cloves of garlic crushed and minced
1 teaspoon sea salt
6 Tablespoons Extra Virgin Olive Oil
3.5 teaspoons freshly squeezed lemon juice
4 cups of baby spinach washed and rinsed
water from the canned Garbanzo beans as needed.

Equipment needed

Food processor with bowl of 8 cups or larger
Spatula
Colander
bowl

Other needed

Something to dip the hummus in or spread it on.

Hummus was probably first invented by the ancient Egyptians (or their predecessors) and may even by older than the pyramids themselves. Today it is an essential part of the Middle Eastern Diet. This recipe adds an American twist by using peanut butter instead of Tahiti and adding spinach for color and flavoring.

If you like your hummus spicy you can added your own spices to taste.

I haven't tried it yet but I think adding a little sun dried tomatoes to this would be nice.

Try this in a wrap or sandwich instead of Mayonnaise

Make this into a healthy alternative for salad dressing by increasing the olive oil to get a thinner and creamier consistency.

You can also leave the garlic till last. Mix it with a bit of the olive oil and then mix it into the Hummus by hand after removing it from the food processor.

Drain the Garbanzo beans into the bowl and set the water aside

Wash the Garbanzo beans under the tap in the Colander

In a large food processor add the Garbanzo Beans, the Peanut Butter, the Salt, the olive oil, the garlic, and the the Lemon Juice and process until smooth.

Run the processor for about 30 seconds at a time and use the spatula to push the mixture down to the blades between times. Do not touch the mixture while the processor is on.

If needed add the water you set aside earlier one tablespoon at a time to get the consistency you desire. Best method is to add a teaspoon and process it into the mixture before adding more. Too little water and the processor cannot blend the ingredients too much and the mixture will be too thin. How much will depend on humidity, elevation and personal taste

Once desired consistency is obtained add the spinach in one small handful at a time. Process each handful before adding another. This will give it the green coloring.

Serve as a dip or spread.

Serving Size: Makes 12 1/2 cup servings

Number of Servings: 12

Recipe submitted by SparkPeople user RE_ANNE.