Jalapeno Spinach Artichoke Dip
Life is too short to not enjoy an occasional indulgence.
Every Saturday you'll find a bowl of seasonal hummus with an assortment of fresh veggies and crackers to enjoy at lunch. We prepare all of our hummus flavors from scratch not only because it's super easy, but also because so many pre-made options at the store are loaded with canola oil, preservatives and sometimes even sugar.
I think you'll love this recipe because it's so easy. If you don't have a food processor, you can use an immersion or regular blender. Whatever you do, don't skimp on the tahini paste (a paste made from sesame seeds)! I know it isn't a common pantry staple, but it's crucial to the taste. You can find tahini paste at most grocery stores near the nut butter section. I can't wait for you to make this at home and let me know how much you love it!
If you made more than you could eat, freeze your leftover hummus in an airtight freezer bag, and when you're ready to enjoy it again, move it to the fridge and let defrost. If you only have a little bit of hummus, it's a great way to thicken vinaigrettes (in place of some of the mustard), soups and sauces and it’s super tasty spread on a sandwich.