Baked Hummus and Spinach* Dip

 I love subbing ingredients and collards make an excellent substitution for spinach.


The middle stem of the collard leaf is cut out. Good addition to my compost pile. Next step was to soak the leaves in the sink to remove any dirt. Placed the washed collards in large pot with a steamer basket. The collards are done when they are a dark green and wilted.

I know many people cook collard differently but this works for me and it has no salt or fat.

When the collards are done- drain. Once they are cool to the touch squeeze the excess water out of them.

Place the collards into a food processor and pulse.

Ingredients for the Hummus

3 cups cooked or canned chickpeas, drained, liquid reserved

1 or 2 garlic cloves

¼ cup olive oil, or to taste

¼ cup tahini, or to taste

3 tablespoons lemon juice, or to taste

Salt and pepper - to taste

Put the chickpeas with ½ cup of their cooking liquid (or water) in a blender, add the garlic, oil, and tahini, and sprinkle with salt and pepper. Puree for 2 minutes. The mixture should be very smooth. You might need to add more cooking liquid, oil, or tahini as you like until the consistency is like a smooth dip or thick soup. 


2. Add purée to a medium saucepan over medium heat, heat through while stirring constantly. Add the lemon juice

Collard  Dip:

1/2 recipe for hummus (above)
2 cups collards( or spinach)


1 cup shredded cheese


Preheat oven to 375˚
Place spinach in the food processor and pulse a few times until spinach is shredded.
Next, make hummus according to directions.
Combine hummus, half of cheese, and spinach is a small casserole dish. Sprinkle with cheese

Bake for 20-25 minutes. Cheese should be melted and hummus hot.