Spinach hummus is a given ‘duh’. It’s too delicious for words–I’ll let you use your imagination as I explain the ingredients.

Lately I’ve been adding sun dried tomatoes to my hummus (1 can drained and rinsed chick-peas, juice of 1 lemon, 1 [sometimes 2] T tahini, 1 [sometimes 2] garlic cloves, extra virgin olive oil, dash of sea salt and freshly ground black pepper) which has turned out fantastic.  I buy the sun dried tomatoes from the Dekalb Farmer’s Market that are not packed in oil and do not have added sulfates. They’re naturally dried in the sun and then packaged for my enjoyment.  The other night, however, I decided that the sun dried tomatoes just weren’t enough for my taste buds.  I opened the fridge and grabbed my 3.5 pound bag of spinach (also from the Farmer’s Market) and wilted it on the stove top along with some onion powder and garlic in some extra virgin olive oil (you can also use sunflower oil for the wilting process). Once wilted completely, I let the spinach cool and then added it into the food processor along with my other hummus ingredients (including the sun dried tomatoes).  After it was pureed, I dashed some oregano on top and served it along side carrots, cucumber, broccoli and cherry tomatoes.