One of the best ways I’ve found to get veggies, especially greens, into my diet, is to blend them into things. This works with smoothies, and it also works great with dips and spreads. While looking at Fat Free Vegan to find something yummy, I came across a recipe for something called Green Goddess Hummus, by a member of the group named Carolin.
The link above goes to the original recipe, and here I’ve reprinted it as I made it, with notes as to what I changed:
Green Goddess Hummus
14 oz can chickpeas (I didn’t have any 19 oz. cans)
2 cloves garlic (mine tasted far too garlicky with 3 cloves, but my cloves were fairly large, too)
3 tbsp tahini (2 wasn’t enough for me)
1/4 cup lemon juice 1/4 – 1/2 tsp cayenne
5 oz fresh spinach (wondering what 5 ounces of fresh spinach looks like? see this photo)
salt to taste
Drain the chickpeas, and reserve the liquid.*
Stick all the rest into the cuisinart, and blend it up. Add back the liquid a couple tablespoons at a time, to get it to the level of smoothness that looks good to you. Serve it with pita wedges (I did this, it’s delicious!), or with vegetables for dipping. I’m sure I’ll be making this again, Greg loved it too, and it’s a great way to sneak some greens in.
Here’s what mine looked like:
*I drained the chickpeas and tossed the liquid. This was pure carelessness, I just didn’t read ahead – Carolin advises reserving it and adding it back later to make the hummus smooth, which is the best idea. I ended up adding a tablespoon of olive oil to smooth it out, but next time I’ll use the reserved liquid.

