Creamy Spinach and Artichoke Hummus. You won’t be able to stop at one bite!
Why this Recipe is Best
One of my favorite dips would have to be Spinach Artichoke dip. Hot, garlicky and delicious!
I also love a classic hummus recipe.
Why not combine my two favorites into one tasty recipe?
Spinach and Artichoke, meet your new BFF garbanzo beans.
These flavors are incredible together, I hope you give this recipe a try.
Tips and Tricks
- 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!
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!
- BLT Dip
- Red Pepper Hummus
Yield: 8 servings
Spinach Artichoke Hummus
Prep Time
15 minutes
Cook Time
5 minutes
Total Time
20 minutes
Delicious, flavorful Spinach Artichoke Hummus recipe
Ingredients
- 2 Tablespoons olive oil
- 4 cloves garlic, peeled and roughly chopped
- 5 ounce fresh spinach
- 1 can (14 ounce) artichoke hearts, drained
- 2 cans (15 ounce each) garbanzo beans, rinsed and peeled
- 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. ENJOY!
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 120Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 392mgCarbohydrates: 16gFiber: 3gSugar: 5gProtein: 4g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.
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 🙂