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Easy Hummus Recipe

"Kichererbsen-Paste"

Here's an easy hummus recipe that's a tasty, healthy dip. Surprisingly, it mixes great, even with German foods.

Having a party? Serve this hummus (Arabian word for chickpeas) along with lots of fresh veggies and a variety of crackers.

Even though it's not German (it's origins are in the Middle East), it's fun to include international foods to add variety to a buffet table.

Traditional hummus consists of chickpeas (garbanzo beans in Spanish) and tahini (sesame paste); you can omit the tahini if you wish. Hummus has so many different variations, it all depends on what you like.

The version below is extra tasty. It has pan-roasted onions and spinach. So-o-o healthy and quick. Don't like spinach? Just omit it. Use more or less lemon; more or less garlic. You decide.

Spinach Hummus

Ingredients:

15 oz. can chickpeas, drained and rinsed
2 medium onions, chopped
2 tbsp. olive oil
3 clove garlic, chopped
1 - 2 cups fresh spinach, chopped (optional)
1/4 cup tahini (optional)
3 tbsp. lemon juice
1/4 tsp. salt and pepper

Instructions:

In fry pan, slowly cook onions and garlic in olive oil until soft and slightly browned, about 5 minutes. Let cool.
In food processor, process chickpeas, spinach, tahini (if using), lemon juice, and cooked onion mixture.
Add 1 tbsp. water if necessary to get desired consistency.
Season with salt and pepper.

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