Spinach Hummus Dip
- Phase 1
- Prep Time: 10 Minutes
- Cook Time: 20 Minutes
- Serves: 8-10
1 can chickpeas, drained and rinsed
1 clove garlic
1 big handful of fresh baby spinach
1 cup shredded low fat cheddar cheese
Zest from one lemon
Freshly squeezed juice from one lemon
1/4 teaspoon pepper or hot pepper sauce
1/4 cup to 1/2 cup water (approx)
Paprika (a light sprinkle on top)
Raw vegetables for dipping
- Preheat oven to 350 °F
- In a blender or food processor combine chickpeas, garlic and spinach. Pulse until chickpeas and spinach are finely chopped, scraping sides if necessary.
- Add cheese, lemon juice and pepper and pulse until evenly combined. Gradually add enough of the water to thin the dip to desired consistency.
- Transfer to an oven proof serving dish.
- Bake in preheated 350 °F (180 °C) oven for about 20 minutes or until warmed through.
OPTION: The dip does not have to be served hot, you can serve it just as it is.