Spinach Hummus

The school cafeteria.

For many of us, it conjures up images of tater tots and nacho "cheese" at best and unidentifiable "mystery casserole" slop at worst. In high school, my friends and I avoided the cafeteria as much as possible, preferring to eat our brought-from-home lunches outside even when there was snow on the ground.

Most of us would probably not look to a school cafeteria for recipe inspiration, but that's exactly where this Spinach Hummus recipe came from. After eating this hummus one day at my school/work cafeteria, I liked it so much that I went back the next day to ask what was in it! Because I'm like that.

At first when I asked, "What was in the spinach hummus yesterday?" the cafeteria lady got a little politely defensive: "Was there something wrong with it?" When I assured her that I had loved it and wanted to recreate it at home, her face lit up, and she offered, "Well, I've got the recipe right back here. Do you want to take a picture of it?" So I did. And I made it. And it was delicious.

Let me tell you some awesome things about this recipe:

1. It's full of healthy, tasty things--spinach, chickpeas, garlic, olive oil, lemon juice . . . it's a snack you can feel good about eating.
2. It doesn't call for tahini. So if you don't have any, no worries! 
3. It's so very easy and quick to make. Open a can, peel some garlic, and throw everything in a food processor. Bam. 
4. I'm not sure why Blogger is putting so much space before and after this numbered list. It's legitimately bothering me. My sincerest apologies to anyone else OCD enough to be bothered by this.

So here's to you, cafeteria lady. Thanks for introducing me to this hummus and being willing to share the recipe!

Spinach Hummus

1 (15-oz.) can garbanzo beans, drained and rinsed
1-2 cloves garlic, peeled and smashed
1-1/2 Tbsp. fresh lemon juice (1-2 lemons)
1-1/2 Tbsp. olive oil
1/2 tsp. salt
1/2 cup packed fresh spinach
Ground coriander, to taste (optional)

Put all ingredients in a food processor; pulse to combine. Process until mixture is smooth and creamy, stopping once or twice to scrape down the sides. If it's too thick, add more olive oil or lemon juice, or a bit of water. Serve with pita chips, sliced vegetables, or spread on a sandwich or wrap.