A fresh tasting twist on classic hummus
1 can (19 oz. /540 mL) chickpeas, drained and rinsed
1 cup packed fresh baby spinach
1 cup shredded Havarti cheese
¼ cup (about 1 lemon) freshly squeezed lemon juice
¼ tsp. hot pepper sauce
½ cup (approx.) water
¼ tsp clove garlic (optional)
Salt and pepper to taste
Use a food processor fitted with a metal blade to combine chickpeas, garlic (optional) and spinach. Pulse until chickpeas and spinach are finely chopped, scraping the sides of the bowl, if necessary. Add cheese, lemon juice and pepper sauce and pulse until blended. Gradually add enough water to thin the dip to desired consistency. Transfer to serving bowl.
Tip: For a warm dip, transfer to a small baking dish. Bake in preheated 350 degree oven or toaster oven for about 20 minutes or until warmed through. To microwave, transfer to a microwave safe bowl and microwave on medium power for 2 to 3 minutes, stirring once, or until warmed through.
Serve with vegetables.
Makes 8 servings (about ¼ each)
Count each serving as 1 protein.
Adapted from a Food TV recipe.
Thanks to Wendy F. for the recipe.