Matcha Hummus


December 03, 2013

Matcha + Hummus?? Hum-YES!

This is Lauren’s go-to recipe for the simplest, yet distinctly impressive dish to bring to potlucks, dinner parties, or picnics. The Matcha and spinach make this hummus the most refreshing dip you’ve ever tasted, while the pinch of cinnamon is the secret to its subtle warming flavors.

Ingredients

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  • 1 can chickpeas
  • ½ cup crumbled feta cheese
  • 1 cup spinach
  • 2 ½ tablespoons lemon juice (roughly 1 small lemon)
  • 1/8 teaspoon cinnamon
  • 1 tablespoon Organic Culinary Matcha
  • Can add: tahini, salt to taste

Drain chickpeas. Layer all ingredients in a food processor. Pulse for a few rounds, then blend until smooth and consistent in texture. Thin with intervals of 1-tablespoon water if you’d like a thinner hummus. Refrigerate if not consumed right away.

 

Crusty Dipping Bread

4 slices thick, hearty bread.

*We love our friends at Genuine Bread Co’s polenta, rosemary, & pumpkin seed Pullman loaf.
[www.genuinebreadco.com]

Pre-heat your oven to 325ºF. Cut your bread slices into equal columns and arrange on a baking sheet. Drizzle liberally with your favorite olive oil. Pop your baking sheet into the oven until bread crisps. Flip slices to toast evenly, and watch closely so your beautiful bread doesn’t burn.

Remove from the oven, let cool, and dip into your fresh, refreshing Matcha hummus!

 



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