Green Hummus?

Mmmmm, all things green. So, I make hummus pretty regularly for Masher — a tahini-free version so that his dad can help himself, too, of course! I thought yesterday that it might be interesting to add spinach to the hummus … Why not, right? I see red pepper hummus in the store all the time. Well, it turned out delish! And such a lovely green! Now, I’m thinking about how pretty a trifecta of hummuses — spinach, red pepper, and plain — would look as dips for a party. Here’s how I made it:

1/4 cup good olive oil (plus more to taste)
1-4 garlic cloves (depending on the tolerance of your audience), chopped
1 bag frozen spinach (10-16 oz), briefly cooked and drained
2 cans chick peas/garbanzo beans (prefer Eden Organic, which is very low in salt), drained and liquid set aside
Salt and pepper to taste

Whiz the garlic cloves around with the olive oil in your food processor until they are totally smashed up in the oil. Add the spinach and whiz again, then add the cans of chick peas (in batches if necessary). Process, adding canning liquid (not if too salty!), water, and/or olive oil as necessary, until smooth. Add salt and pepper to taste, then eat or refrigerate ’til later.