Everyone Is Going Green and So Is My Hummus...
Let me introduce you to my Arugula-Spinach Hummus with Jalapeno Pepper or rather what's left of it. What you see in the picture above are two tablespoons that I tried really hard to photograph (as best as I could with my little point and shoot camera), with some help from turmeric and paprika on top. Note to self: do not eat the food you are planning to photograph or you will have nothing left.
The combination of hummus and leafy greens is obviously a healthy one and it makes a lot of sense during winter months when eating salads on a day to day basis can feel rather "cold". I also like the extra zip that comes from the jalapeno pepper here although I'm sure you could use any other variety. This recipe is one that you can play around with as much as you like. I, for one, was never planning on adding spinach to the mix but I somehow bought a container that contained both spinach and arugula so I figured why not. The spinach probably makes it even healthier. I like adding turmeric on top because it's a great opportunity to incorporate an incredibly healthy spice into your diet. I hope you enjoy it.
Arugula-Spinach Hummus with Jalapeno Pepper
1 can of chick peas
2 large handfuls of spinach/arugula mix
4 tablespoons of tahini
1 lemon (use entire juice, but be careful not to get the seeds in) (you can use 1/2 a lime as well)
4 garlic cloves
1 jalapeno pepper (chopped with seeds removed)
4 tablespoons of olive oil
1/4 cup of water or more until you get a consistency you like
1 small handful of parsley (I like it mixed in rather than just sitting on top)
1 teaspoon of salt
1 pinch of pepper to taste
1 pinch of paprika (or sumac) for garnish
1 pinch of turmeric for garnish
I placed all of these ingredients together and mixed them with a hand blender until smooth. Garnish with paprika, turmeric or sumac and a little olive oil and parsley.