(Makes about 4 cups)
3 cups cooked garbanzo beans, or about 2 cans beans (30 ounces total)
2 cups fresh baby spinach, washed and dried
½ cup sesame tahini
½ cup freshly squeezed lemon juice
¼ to ½ cup extra virgin olive oil
2 -3 cloves fresh garlic, crushed
1-2 teaspoons sea salt
¼ cup water for desired consistency
Drain beans and set aside. Place garlic, lemon juice and olive oil and sea salt in a food processor and blend until creamy. Add sesame tahini and blend. Add ½ the beans and ½ the spinach and blend. Add the other ½ of the beans and spinach and blend until desired consistency is achieved. If you like a very creamy hummus you may need to add a little water or a bit more lemon juice or olive oil. More water will provide a thinner consistency.
Tip: Hummus freezes very well, so you can make a large batch in advance.