This is what you really want for lunch—a humus without borders, lushed up with sautéed onions and tender greens. Makes about 1-1/2 cups.

Veggie Type: Vegan
Servings: 6

1/2 cup chopped onion
1 teaspoon olive oil
1 clove garlic, chopped
2 cups baby spinach
1 15-ounce can garbanzo beans, drained
2 tablespoons tahini or nut butter (peanut, almond, or cashew)
1 tablespoon water
2 teaspoons lemon juice
Salt and pepper, to taste

1. In a large nonstick skillet, over medium-high heat, sauté onion in oil until softened, about 2 minutes. Add garlic and sauté about 1 minute, until onion and garlic are golden. Add baby spinach and toss until just wilted, about 1 minute. Turn off heat and set aside.
2. In a food processor or blender, process garbanzos until chopped, about 5 seconds. Add onion/spinach mixture, tahini or nut butter, water, lemon juice, salt, and pepper. Process until smooth, about 1 minute.


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