★★★★★

Spinach Artichoke Hummus

Creamy Spinach and Artichoke Hummus is a delicious healthy dip recipe served with crackers, veggies or pita chips. You won’t be able to stop at one bite!

Love artichokes? Be sure to try our classic artichoke dip. Warm and savory, and perfect for game day. Don’t forget to give our spinach artichoke dip a try next.

Spinach Artichoke Hummus: healthy and delicious!

Why this Recipe is Best

One of my favorite dips would have to be Instant Pot Spinach Artichoke dip. Hot, garlicky and delicious!

I also love a classic hummus recipe.

Why not combine my two favorites into one tasty dip?

Spinach and Artichoke, meet your new BFF: garbanzo beans.These flavors are incredible together.

  • Tangy artichokes brighten the creamy hummus with incredible flavor.
  • Spinach adds color, texture and nutrients.
  • Plenty of garlic and a hint of cumin for spice.
  • All the great taste of hot spinach artichoke dip, without the dairy!

I hope you give this hummus recipe a try. Homemade hummus really does taste so much better than the store bought version! And so easy to make, too.

Ingredient Notes

Here’s what you’ll need to make this flavorful hummus recipe:

  • Garbanzo beans (a.k.a. chickpeas) – I recommend peeling the clear outer layer of skin for a smooth hummus texture.
  • Tahini – A spread made from pureed sesame seeds gives the hummus its creaminess.
  • Lemon juice – for brightening up the creamy flavor.
  • Spinach – I 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.

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.

Recipe FAQs

What should I serve with this hummus?

I serve this Spinach Artichoke Hummus with pita chips and sliced veggies for dipping!

Crackers, toast points or fresh wedges of pita bread are other great choices.

Hummus is a perfect addition to sandwiches too. Try it spread on a wrap stuffed with grilled vegetables for a hearty vegetarian lunch idea!

Can I make hummus in a blender?

I have never had success making hummus in my blender. The mixture gets stuck and doesn’t blend smoothly.
If you have a high powered blender like a Vitamix or Nutribullet, you may have better luck!

Do I serve this warm or cold?

I prefer to enjoy this hummus cold after it’s chilled for a few hours in the refrigerator. It tastes good warm and at room temperature, too.
I have friends who swear that warm hummus is the way to go. So it’s totally a matter of personal preference!

Can I eat it right away?

YES! The extra chill time is optional. Feel free to dig in to the hummus immediately if you don’t have time to wait . . . or just can’t resist sampling a big scoop of mouthwatering creamy spinachy hummus right away!

Spinach Artichoke Hummus: healthy and delicious!

More Easy Appetizer Recipes

Yield: 8 servings

Spinach Artichoke Hummus

Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes

Creamy Spinach and Artichoke Hummus. You won't be able to stop at one bite!If you love a flavorful dip to serve with vegetables or pita chips, this hearty hummus is for you!

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

  1. 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.
  2. In a large food processor, process garbanzo beans with tahini and lemon juice until smooth.
  3. 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!

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!
  • See blog post for more recipe tips and tricks.
  • Nutrition Information:

    Yield:

    8

    Serving Size:

    1

    Amount 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.

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    About Aimee

    Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

    Learn more about Aimee.

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    Posted on January 8, 2014

    Comments & Reviews

    1. Thank you for sharing your hummus recipe. I just made some on a whole wheat Kanish Wrap with spinach,kale,red bellpeppers sliced and lettuce wow delish. I love hummus just want to get different ideas on making it

    2. I LOVE hummus, and have still never made my own. 🙁 This hummus looks absolutely amazing Aimee!! I really need to pull out the food processor and give it a try! 🙂

    3. Fabulous idea to combine the two! I’m a big fan of hummus and spinach artichoke dip so I’m sure I would love this!

    4. This is a thing of beauty! I just love spinach artichoke dip, but adding it into a hummus is brilliant 🙂 yum!

    5. I regularly put artichokes in my hummus, but it had never occurred to me to add spinach as well! Yum! I’m planning to make this as an appetizer on St Patrick’s Day 🙂 As for the skins on the garbanzo beans, I leave them on when I make hummus. Although I love beans, unmashed/unpureed garbanzos are not my favorites. I’ve tasted a few sans skin before when they randomly fell off while preparing them for hummus, and the texture is definitely improved when they’re gone :)Hummus is already one of my favorite foods, though, and I’m sure it’s amazing without the skins on the beans, but the time/effort plus likely reduction in fiber means I’m not too excited to do it every time. Definitely will have to try it your way once, though!

    6. We never skin our chickpeas when we make hummus. Don’t see the point if the food processor is any good at all.

      1. Once you have taken the skins off, you’ll realize how much creamier the hummus tastes, using less oil and liquid! I still occasionally make it with the skins on, but prefer the taste without!!

    7. Made this today and was quite pleased–the only thing I screwed up is that I drained the beans and forgot to save the liquid. I made up for it by (as Aimee suggested with a bit of lemon juice, tahini, olive oil and a little water). Delicious!!

    8. Ohhhh Aimee, this looks amazing. I’m so impressed you make your hummus–I buy mine at TJ’s but am as equally obsessed with hummus. I’m definitely thinking I need to try this recipe ASAP!

    9. I tried a hummus like this in a local grocery store and have been craving it ever since. So glad now I can make it at home!

    10. Ok I totally need to try to make my own hummus! I also love hummus and spinach and artichoke dip so this is the perfect marriage. Thanks for the tips for when I get “Brave” and try to make hummus Aimee!

      1. It’s so easy, I promise. The “hardest” part is peeling the skins. But I promise it’s easy, just turn on some good TV and get to work 🙂

    11. This post is a gold mine! All those tips are so helpful! And this recipe – can it be more genius? You combined my two favorite dips. Oh myyyy gosh, this looks crazy good. Cannot wait to try. Love that it is skinny, too!

      1. Thanks girl!! I hope you try this one, it really is delicious. I hope the tips help ya too 🙂

    12. What great hummus tips! Can’t wait to give them a try, and try a new flavor, next time I make hummus. Thank you, Aimee!

    13. Love hummus! I love putting it in my lunch with different crackers and chips.. and veggies when I’m feeling extra nutritious. Loving the idea of this new flavor… going to have to try it out 🙂

    14. So I have to wonder, we’re you making this recipe when you told me in OBC that you have your kids pop the chickpeas from their skins to have them occupied with you in the kitchen? I have to teach my 3 year old how to do that.

      1. Haha! Oddly enough, I was not making this one, but I’m sure I was making some version of hummus. We make it often and I usually choose one child each week to peel the skins, haha!!

    15. Aimee, I thought we were the only 2 tub hummus household! Nice to know I’m in good company 🙂

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