Chef Thomas Soukakos likes to use local Pedrosillano chickpeas for this hummus, though other dried chickpeas work well too. And though he says that flavor will be best starting with dried, you can use canned chickpeas (about 1 1/2 cans), rinsed and drained. If using dried, plan ahead so they can soak overnight.

Mix the green/redish leaves in with the spinach for color and a boost of healthy! The leaves are rich in antioxidants and other phytonutrients.

Roasted Beets can be prepared ahead of time.

I make this during asparagus season when my husband's patch is producing a lot. It is very fresh tasting, and the longer it sits, the better it is.