Lemon Spinach Hummus

Directions

1. 1
   Blanch the spinach, starting by preparing a ice or cold water bath. Heat a saute pan on high, add 1/2 inch of boiling water. As soon as the water is on a rapid boil, blanch the spinach for 30 seconds, flip often to evenly cook all leaves, do not cover. When the spinach is bright green in color, immediately remove it to the ice bath with tongs or a slotted spoon to stop cooking. Squeeze out excess water and chop across the fiber. Set aside. *If using frozen spinach, just thaw, squeeze, and chop.
2. 2
   In a food processor, add the tahini, lemon juice and zest, minced garlic, and salt. Pulse until the mixture is light and creamy, scrape the sides and bottom as needed.
3. 3
   Add olive oil, blend completely.
4. 4
   Add a cup of the chickpeas and blend until very smooth, scrape down the sides occasionally. Blend in the remaining chickpeas with 2 tbsp water, scrape, and watch the consistency: if you like a thinner, runnier hummus, add more water; if you like it chunky and firm, do not add any more. The hummus will firm up a bit in the fridge.
5. 5
   Taste for seasoning, you might need more salt depending on what kind you're using. When the hummus is good to your liking, pull out the blade, stir in the chopped spinach that had been left forgotten.
6. 6
   Serve in a pool of olive oil, the fancy kind.