Spinach and Pea Hummus

I said I would do it, and I believe I did.

I figured out how to duplicate the super creamy, super smooth hummus I had in Dubai. But don’t take my word for it. You be the judge.

I know hummus is a requirement for anyone with a blog that focuses on healthy eating. Go to anyone’s page and I will bet you dollars to donuts that they have a recipe for hummus. In fact, I’m pretty sure I’d be voted out of the blogosphere if I did not come up with a hummus recipe or two or three (I may have gotten a bit carried away.).

So here is one of the trio, and my apologies to the other people on the trip to Dubai who I basically forced to eat hummus at every meal while I was trying to crack the code. I promise I will never make you do that again. With hummus. Probably. Maybe. Okay, I could be lying about that. I do love hummus.

Ingredients:

1 can chickpeas, drained (reserve the liquid) For super creamy hummus you need to remove the skins of the chickpeas. I dump them out onto some paper towels and rub them fairly vigorously with more paper towels. The more skins you get off, the creamier the humus. Up to you.
2 Tablespoons olive oil
2 Tablespoons tahini
2 Tablespoons aquafaba (reserved chickpea liquid)
2 teaspoons grated frozen lemon (rind, lemon and all or just the zest from an unfrozen lemon)
1/4- 1/2 teaspoon salt
1 teaspoon mint leaves (about 3 fairly large ones)
1 teaspoon minced garlic
1/2 cup packed spinach leaves
1/4 cup defrosted frozen peas

Directions:

Put olive oil through peas in a Vitamix or blender and process till smooth.
Add chickpeas and process till smooth. You might need to add additional olive oil or additional chickpea liquid (depending on how you feel about oil) to reach the desired consistency. I needed 2 additional Tablespoons of the aquafaba. You definitely need to use the black stick thingy that comes with the Vitamix to move the chickpeas around and help process the hummus.