Beat the eggs in a bowl and add the milk. Chop up the fresh spinach and add this and the rest of the ingredients to the bowl. Mix well to incorporate the hummus. Grease a 9-inch pie plate and pour egg mixture in. Bake for 30 minutes at 350 degrees or till egg is “set” in the middle and is baked.
1 pint jar home-canned garbanzo beans (or use 1 store bought 16oz can)
1/2 cup lemon juice
1/3 cup tahini
1/2 teaspooon garlic powder
1/2 teaspoon dried parsley
1/4 cup olive oil
Drain the beans; setting aside the juice for later (it is about 1/2 cup). Pull all other ingredients in a blender and process on HIGH. Slowly add in the preserved juice and scrape the sides to blend it all together. Blend until smooth or desired consistency. Refrigerate. Eat with salty chips, as a dip with cut up vegetables, on pita bread (Israeli style!) or as a mayonnaise in chicken salad etc. Many different uses!!
Refrigerate any leftovers.
Yield: about 3 cups
Note: Tahini is ground sesame seeds. It can be found at Kroger in the organic section.