Spinach Artichoke Hummus is creamy, savory, and packed with delicious spinach dip flavors. This heary dip recipe is served with crackers, veggies or pita chips. You won’t be able to stop at one bite!
This recipe was originally published in January 2014. I updated the recipe notes and added new images in February 2026.
Aimee’s Recipe Notes
I’ll be honest, I didn’t try hummus until I was well into my 30’s. Growing up, it wasn’t something ever showed up on our table. I stuck to familiar dips I grew up loving, like BLT dip.
This dip brings together 3 unique flavors in one easy recipe. Spinach Dip, Artichoke Dip, and Hummus combine to create this amazing recipe.
Tangy artichokes brighten the creamy hummus with great flavor. Spinach adds color and texture (and nutrients). Plenty of garlic and a hint of cumin. All the great taste of hot spinach dip, without the dairy!
Serve this up with homemade bagel chips too!
I hope you become as obsessed with this recipe as my family is.
xo,
Ingredient Notes
Here’s a highlight of what you’ll need to make this flavorful hummus recipe. Be sure to scroll down to the recipe card for measurements.
- Garbanzo beans (a.k.a. chickpeas) – I recommend peeling the clear outer layer of skin for a smooth hummus texture. But if you want to cut out the time, go ahead and leave it on.
- Tahini – A spread made from pureed sesame seeds gives the hummus its creaminess.
- Lemon juice – for brightening up the creamy flavor.
- Spinach – Use fresh baby spinach leaves.
- Artichoke hearts – The canned variety with the juices drained out.
- Garlic – Freshly peeled and chopped for best flavor.
- Olive oil – for cooking the garlic and vegetables.
- Cumin – adds a touch of smoky spice to balance out the tangy artichoke and lemon.
- Kosher salt – Add as much or as little as you need according to taste.
Warm and savory, and one of my game day recipes we love. Don’t forget to give my spinach artichoke dip a try next.
Tips and Tricks
- Use fresh ingredients when possible. For this recipe, fresh spinach, fresh garlic and fresh lemons make a world of difference in the flavor of the finished hummus.
- Set aside some of the liquid from the can of chickpeas. You can add this to the mixture as needed when processing the hummus. It adds more flavor and creaminess than water alone!
- I use a food processor on high speed when processing my hummus. A high powered hybrid mixer like a Vitamix will work well too.
- Add the ingredients to the food processor while it’s running. This keeps the ingredients moving to prevent clumping.
- Let spinach artichoke hummus sit for a bit before eating. I prefer a minimum of 4 hours, but overnight is best. It’s not strictly necessary but the flavors meld even more when given the chance to rest.
- Make an impression with your hummus! Drizzle an extra tablespoon of olive oil on top and add a sprig of parsley on top for a pretty appearance.
More Easy Appetizer Recipes
- Spicy Roasted Chickpeas: delicious crunchy snack!
- Artichoke Jalapeno dip: a copycat version of my favorite dip from Costco!
- Oreo Peanut Butter Dip: every party needs sweets, try this easy spread and serve with grahams!
- Try out this creamy Red Pepper Hummus, perfect to dip these crunchy Bagel Chips into!
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Spinach Artichoke Hummus Recipe
Ingredients
- 2 Tablespoons olive oil
- 4 cloves garlic peeled and roughly chopped
- 5 ounce fresh spinach
- 1 can artichoke hearts, drained 14 ounce
- 2 cans garbanzo beans, rinsed and peeled 15 ounce each
- 2 Tablespoons tahini
- 2 Tablespoons lemon juice
- 1 teaspoon kosher salt
- 1 ½ teaspoons cumin
Instructions
- In a medium skillet, heat olive oil, garlic and spinach for about 3 minutes, stirring frequently, until spinach wilts. Add artichokes and saute an additional minute. Remove from heat and set aside.
- In a large food processor, process garbanzo beans with tahini and lemon juice until smooth.
- Add spinach and artichoke, salt and cumin. Process for several minutes until combined and smooth. Add additional liquid (olive oil, lemon juice or garbanzo bean water) if needed to make smoother.
Notes
- Use fresh ingredients when possible. For this recipe, fresh spinach, fresh garlic and fresh lemons keeps the recipe delicious!
- Use as little liquid as possible in the beginning, you can always add more if needed. I usually reserve a tablespoon of the chickpea juice in a little bowl just in case. Sometimes I don’t use it, sometimes I do. Using the liquid from the chickpeas results in a creamy texture.
- I use my food processor on high speed when processing my hummus. Adding the ingredients while it’s running keeps the beans moving, which prevents clumping. I’ve heard some people use blenders, but I haven’t had luck with it mixing well enough.
- Let the hummus sit. I prefer a minimum of 4 hours, but overnight is best. Don’t get me wrong, you can totally dig into this hummus immediately if you wish, but the flavors meld even more when given the chance to rest.
- Finally, looking to make a pretty impression? Drizzle an extra tablespoon of olive oil on top and add a sprig of parsley on top. Or serve a couple lemon wedges on the side!
Would the artichoke hearts be marinated or not?
I usually don’t buy the marinated ones, but they would still be great in here! Go with what you have 🙂