Lately, I've taken to cooking more, or attempting to anyways. It's a skill that you really do need for the remainder of your adulthood. As much as I love eating out, it's nice to know how to make meals you can enjoy at home. Since I am still an amateur, I stick to things that are pretty basic and don't take much time to make: appetizers, salads, soups and desserts. While I have succeeded in making some simple dinners, having dinner nights with friends is one of the best ways to learn to cook and to try new meals. It's fun to choose the recipes, split up the tasks, learn all at one, and then get to enjoy the meal you made together. The timing of making multiple things for dinner is always the challenge.

Today's recipe attempt was a Spinach Hummus Dip, and Matt encouraged me to slop it, so here it is:

Spinach Hummus Recipe
(makes ~2.5 cups)

1 15 oz can chickpeas, drained and rinsed
1 clove garlic, minced
2 cups fresh spinach, packed
1/4 cup tahini
1/4 cup water
2 tablespoons olive oil
1 1/2 lemons, juiced
salt and pepper

In a food processor add chickpeas, garlic and spinach. Pulse until combined, about 20 seconds (**it took me longer, stubborn spinach didn't make it's way to the food processor blades easily**). Turn off processor and scrape down the sides. Whisk together tahini, water, olive oil and lemon juice as well as salt and pepper. Turn food processor on and stream in liquid slowly. Once all liquid is added stop the food processor and scrape down the sides again. Taste and adjust for seasoning and pulse until fully combined.

Enjoy, D

This recipe was taken from: Daily Unadventures in Cooking