Makes 2-1/2 to 3 cups
1/4 cup sprouted pumpkin seed butter
2-1/2 cups cooked chickpeas, drained/rinsed
1 cup tightly packed baby spinach
¼ cup lemon juice
1/3 cup water
1 clove garlic, peeled
2 tsp. ground cumin
1 tsp. smoked paprika
Freshly ground black pepper, to taste
1. In a food processor, pulse garlic until finely chopped. Add remaining ingredients, except spinach and water, and puree until smooth.
2. Add spinach. With food processor running, drizzle in water. Puree hummus for one minute until creamy.
3. Transfer to bowl and refrigerate before serving. Store in refrigerator for up to a week.
To print a copy of this recipe, click on the link below:
Whipped Pumpkin Seed & Spinach Dip