Ingredients

• 1 cup fresh mixed greens (I used kale, spinach, and arugula)
• 1 can chickpeas, drained and rinsed
• 1/3 cup plain greek yogurt
• 2 tsp tahini
• 2 tbsp olive oil
• 1/4 teaspoon ground cumin
• whole wheat tortillas for serving

Instructions

1. Bring a small pan of water to a low boil.
2. Add greens to blanch them (chopped and stems removed).
3. Cook for one minute, then remove from boiling water using tongs.
4. Immediately submerge in an ice bath (I did this in the bowl of the blender to save on dishes).
5. Once cooled remove and squeeze out excess water.
6. Add greens, chickpeas, yogurt, tahini, olive oil, and cumin to a small food processor.
7. Puree to desired consistency (add a tablespoon or so of water if you need more moisture).
8. Use a cookie cutter to make small rounds or fun shapes out of the tortillas.
9. Top with hummus and serve.