Goddess Hummus

1 garlic clove

2 cans garbanzo beans, rinsed and drained

1 4-ounce package FG Awesome Arugula

1 4-ounce package FG Peppery Peas

¼ cup tahini

½ cup olive oil (good quality)

2 2-ounce packages FG Micro Broccoli

½ cup green onions, chopped

½ cup cilantro (or parsley, dill, etc), de-stemmed

½ cup lemon juice

1 teaspoon sea salt

¼ teaspoon black pepper, fresh cracked

½-¾ cup warm water

1. In a food processor, blend the garlic until the walls of the bowl are covered in minced garlic.
2. Scrape down the sides and add the garbanzo beans. Pulse about 10 times until the garbanzos and garlic resemble a dry, coarse meal.
3. Add the Awesome Arugula, Peppery Peas, and tahini, and turn on the food processor as you drizzle in the olive oil until the greens are broken down.
4. Add the Micro Broccoli, green onions, cilantro, lemon juice, salt, and pepper. Blend to combine until completely incorporated and smooth. The dip should be bright green. If you’re having trouble getting a smooth consistency, add warm water, a few tablespoons at a time, to help it blend. When the mixture is fully     combined, taste, and adjust the seasoning with salt and/or lemon juice to your preference.

Note: If you like a dense dip, more like a paste, add minimal water. For a creamy dip, add ½ cup water and up to an additional ¼ cup water. Test frequently for consistency and see what you prefer. Adding more water will loosen and soften the dip and slightly warm the ingredients, making it easier to combine for a smoother texture.

Serve immediately and store any leftovers in an airtight container in the refrigerator for up to 7 days.