My extended family has an annual summer picnic complete with swimming and bocce, and I was assigned to bring chip and dip. There is some seriously good food at this picnic, including several traditional recipes like my favorite Zucchini Appetizer, my Mom’s Potato Salad and Lemon Squares, and even Pizzelles.
I wanted to bring something relatively simple but flavorful. While I am definitely not the first person to put spinach in hummus, I threw this dip together without working from a specific recipe. I think it came out pretty well, although it had to compete with a lot of other great appetizers. But with fresh basil, this dip would be good for any summer party.
Spinach Basil Hummus
10 oz. frozen chopped spinach, thawed and drained
2 (15 oz.) cans chick peas, rinsed and drained
1/2 c. olive oil
1/2 c. lemon juice
2 T minced garlic
1/4 c. chopped fresh basil
1/2 t salt
1/2 t black pepper
Puree all ingredients in a food processor. Chill and serve.