If you're looking for a more adult St Patricks Day appetizer without a bunch of food coloring in it --or just want something that tastes fabulous-- this is definitely it!
Creamy and flavorful, this St Patricks Day appetizer is wonderful with veggie dippers, pita chips, tortilla chips, you name it. Too good!
Ingredients:
- 2 C. frozen chopped spinach
- 1 1/2 C. boiled edamame (remove shells)
- 2 (12 oz.) cans chickpeas (garbanzos), drained and liquid reserved
- 2-3 cloves garlic (or to taste)
- 1/2 C. tahini
- 1/4 olive oil
- 2 tsp. lemon juice
- 1 tbsp. salt
- 1 tsp. crushed red pepper
- 1 tsp. freshly ground black pepper
- 1/4-1/2 C. reserved chickpea liquid (as needed)
Instructions:
1. Thaw the spinach and drain it fairly well. It doesn't need to be bone dry, but it shouldn't be TOO liquidy.
2. Place spinach, edamame beans, chickpeas, garlic, tahini, olive oil, lemon, salt, and red pepper in the bowl of your food processor. Process until creamy, thick, and well combined.
3. With processor running, add your reserved chickpea liquid until your hummus reaches your desired consistency.
4. Add the pepper. Pulse the processor to incorporate it.
5. Chill for at least an hour before serving. Better 4 hours or overnight.
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