Roasted Garlic Spinach Hummus

Put the chickpeas in a food processor and pulse 5-10 times. Add the the rest of the ingredients. Purée for one or two minutes, adding some of the chickpea cooking liquid or a bit more olive oil (a tablespoon at a time) until the mixture is to your desired smoothness. Taste and adjust the seasoning (I often find I like to add much more lemon juice).

Serve! Garnish ideas: chopped pine nuts, sliced black olives, sprinkling of either ground cumin or paprika, freshly chopped parsley leaves.

Refrigerate for up to a couple days or freeze for months.

Adapted from kissmyspatula.