Can't Stop Eating It Dip (Spinach Hummus)

Kathie Carr


I got this recipe from a good friend. It makes a great dip for corn chips.


★★★★★ 2 votes

10 Min


  • 1 can(s)
    (15 ounces) chick peas, drained (save 2 tablespoons of liquid)
  • 5 c
    fresh spinach, torn in small pieces
  • 3 Tbsp
    olive oil
  • 2 clove
    garlic, minced
  • 1/2 tsp
  • 1 pinch
    freshly ground black pepper

How to Make Can't Stop Eating It Dip (Spinach Hummus)


  1. In a small saucepan stir together chick peas, 2 tablespoons reserved liquid drained from chick peas, spinach, olive oil, garlic, salt, and pepper. Cook over medium heat for 5 minutes. Remove from heat and cool.
  2. When cool place mixture in a food processor or blender and process until smooth. You may need to do this in batches if you processor will not easily hold it all at once.

    Pour into a serving bowl and serve with chips, pita wedges, or small toast slices.

Printable Recipe Card

About Can't Stop Eating It Dip (Spinach Hummus)

Course/Dish: Dips Spreads
Dietary Needs: Vegetarian

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