Scallions help make this oh-so-tasty twist on the traditional hummus mmmmm-memorable.
Buy some at the store, or grow your own…Cut off the green parts and save the white ends with the tiny roots. Pop in a glass of water and watch the greens regrow…even after just a few hours you’ll see a difference! Keep on snipping off the greens and those little white ends will keep producing for a long, long time!
Ingredients
- 1 garlic clove
- 1 15-oz can chickpeas, drained with liquid (aquafaba) reserved
- Juice from 2 limes (about ¼ cup)
- ½ cup thinly-sliced green scallion rings
- ½ cup packed cilantro leaves and small stems
- 1 cup baby spinach leaves
- 1 cup baby arugula leaves
- ¼ cup tahini
- ¼ tsp cumin
- ¾ tsp salt
- ¼ -½ cup aquafaba (reserved from canned chickpeas)
Directions
Process garlic, cilantro, green onion, spinach and arugula in a food processor until finely chopped. Add chickpeas, lime juice, tahini, cumin, salt and ¼ cup chickpea aquafaba. Purée 30 seconds, scrape down sides and add 1-2 more Tbsp aquafaba as needed to make it nice and creamy. Can refrigerate 7-10 days as needed, but best when freshly made.