Ingredients (makes four + cups of hummus)

  • 2 large 1-pound cans of chickpeas
  • 1.5 cup packed raw spinach
  • 1/4 cup tahini buttr
  • 6 tablespoons water
  • Salt to taste (I used 3/4 tablespoon)
  • Pepper to taste (several shakes)
  • Juice of one lemon (1 tablespoon)


  • Preheat oven to 375 degrees.
  • Thoroughly rinse chickpeas.  Drain and spread out on cookie sheet.
  • Bake for 25 minute, remove, and let cool completely (at least half and hour –very important!).
  • In a food processor, combine all ingredients and blend for at least 10 minutes, pressing down hummus with a spoon occasionally.  It will look clumpy until the end.
  • Put into container and refrigerate.
  • Serve and enjoy!
Healthy Tipping Point