Spring Spinach Hummus

Spring brings so many fresh greens and herbs and a deep desire to lighten and freshen our meals. We're coming out of heavy soups and stews, roasted winter squashes and rich potato dishes. This is the time for light meals full of fresh veggies and lots and lots of leafy greens.

My fall crops that overwintered are beginning their harvest so many of my meals feature these hardy greens that are, pardon the pun, springing to life in otherwise barren garden beds.

This hummus is hearty and packed full of protein but also features crisp and fresh flavors. Everything you could ask from a spring meal. Pair it with sliced veggies, olives and some homemade flat bread. Add a dallop of plain greek yogurt, a handful of almonds, or even some feta cheese to round a complete, flavorful meal.

This flat bread is my favorite recipe and will be featured in my cookbook Breads For Everyday Baking which releases May 1st, 2021. It's soft and pillowy and extremely quick and easy to whip up. I made this plate up for a quick and delightful lunch on a lovely spring day. Even with pouring rain outside, it felt like spring around our dining room table.

Hummus can be made so many ways but I always prefer something green in mine. I have a fascination with bright green food and drink. This one features spinach, basil and a nice bright lemon. It's a delight on the taste buds!

Spring Spinach Hummus

Ingredients

2 cans chickpeas, drained and well rinsed. For a smoothie hummus, remove skins as well

1/2 cup olive oil

3 good handfuls of fresh spinach

1 bunch fresh basil

4 garlic cloves, roughly chopped

1tsp salt

Fresh cracked black pepper, to taste

Juice and zest of one lemon

Instructions

Add all ingredients to food processor and blend until smooth, approximately two minutes, pausing to scrape down sides. Serve immediately or chilled. Lasts for 3-4 days in refrigerator.