For the final recipe on Day 7 of “Hip Hip for Hummus Week”, we visit a classic cheesy dip translated into a healthier (and vegan) alternative — spinach and artichoke hummus!
I thought it would be a fun experiment, but was surprised by how much I loved this recipe! The classic spin-artichoke combination, paired with the rich tahini and lemon juice proved to be even more flavorful (in my opinion!) than the classic dip I’ve made for years! And…you get to trade in a bunch of extra fiber for all of that cheese. :)
I’m sure I’ll still continue to make both, but this is a wonderful alternative for whenever you get the spinach artichoke craving! And, with no baking required, it can be whipped up in less than 5 minutes. Perfect!
As a recap, here were the 7 recipes in “Hip Hip for Hummus Week”. Enjoy!!
- Classic Hummus
- Black Bean Hummus
- Roasted Red Pepper & Feta Hummus
- Edamame Hummus
- Guacamummus/Hummamole (Avocado Hummus)
- Roasted Garlic, Rosemary & White Bean Hummus
- Spinach Artichoke Hummus
Spinach Artichoke Hummus
Ingredients
- 1 (15 oz.) can chickpeas, drained (juice reserved)
- 4 cups fresh spinach, loosely packed
- 1/2 cup artichoke hearts
- 2 Tbsp. tahini
- 2 Tbsp. lemon juice
- 2 Tbsp. olive oil
- 2 cloves garlic, peeled and smashed
- salt and pepper, to taste
Instructions
- Combine all ingredients in a food processor, and blend until smooth. If you desire a thinner consistency, add in a few extra tablespoons of the reserved chickpea juice.
Did you make this?Let me know how it turned out in the comments below!
Ali’s Tip:
To give this an extra kick, I also tried adding in a seeded fresh jalapeno, and it was fantastic! You could even add in half of a pepper if you’d like.
Also, to make this taste a little more like classic spinach-artichoke dip, just mix in 1/4 (or 1/2 cup) grated parmesan cheese.
This recipe is EXCELLENT! And, in addition to being very tasty, it’s economical, healthy, quick-to-make, and very “forgiving”! I made this as written on Christmas Eve, setting it out on my Appetizer Table, and it was among the first of my offerings to disappear (My Son-In-Law said: “Wow! Tis is GOOD! What did you do different?” After I explained that it was a HUMMUS and not a Dip, he said: “Well, it’s good. You should make it like this from now on”. A few minutes later, my Daughter came up to me and asked for the recipe, lol.). I decided to make it again — kind of — for New Year’s Day but needed to alter it A LOT so as to conform to familiar “Good Fortune” traditions. And so, while I kept with (dried and soaked) Chickpeas in lieu of Black-Eyed Peas, I: (a) eliminated the Artichoke altogether; (b) switched out the Spinach for Collard Greens; (c) added a splash of ACV along with the Lemon Juice; (d) added 6 slices of crisp-cooked and crumbled Bacon to the mixture. and (e) upped the amount of Tahini to 3 Tbls. (I know: a totally different recipe, but I thought I’d share it here anyway — just in case somebody else might care to give it a try.) I just finished making (and tasting) it and it, too, was excellent. I’m already thinking of all sorts of ways I can make HUMMUS for our neighbor’s Super Bowl party. Happy New Year all!
WIll this freee? It is a lot for 2 people
I made this and loved it. Only change I will make in the future is that the garlic was very strong, so I will probably roast or lightly saute it before I put it in next time. Or just use less potent garlic!
I love this hummus! I added 1/8 tsp of cayenne pepper, wow! I’ve received so many compliments. Thank you so much for the recipe.
I LOVE this recipe!! First of all, homemade is so much better tasting than store bought. Secondly, this is so healthy and very tasting. Thank you so much for sharing!!