Emerald Hummus Dip With Fresh Herbs
This spinach and herb hummus is as easy as it is green. Serve with dippers like toasted tortilla chips and veggie sticks. For extra wow this St. Patrick’s Day choose all green veggies for dippers, such as cucumber, green bell pepper, asparagus, and snow peas.
A handful of spinach gives this flavorful spread a lovely bright green hue. Serve it as a dip with carrots, celery, toasted pita triangles, or any finger food of your choosing, or spread it on a whole wheat tortilla and top with other fillings for a wrap.
INGREDIENTS
- 1 15-oz. can garbanzo beans (chickpeas), rinsed and drained
- 2 tablespoons lime juice
- 1 small clove garlic, peeled
- Sea salt and freshly ground black pepper, to taste
- 1 cup fresh spinach leaves
- ½ cup fresh cilantro leaves
- ¼ cup fresh parsley leaves
- ¼ cup sliced green onions
- 1 tablespoon chopped fresh chives
INSTRUCTIONS
- In a blender or food processor combine chickpeas, lime juice, garlic, and ⅓ cup water. Cover and blend or process until smooth. Season with salt and pepper. Add the remaining ingredients; cover and process just until combined.
- Chill, covered, until ready to serve.
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Courtesy: https://www.forksoverknives.com/recipes/vegan-menus-collections/vegan-st-patricks-day-recipes/
