Spinach Artichoke Hummus

April 25th, 2011 § 40 Comments

After having so much success with my homemade Buffalo Bean Dip, I figured I would try my hand at other homemade bean dips. This time I made a creamy hummus out of canned chickpeas, baby spinach leaves, artichoke hearts, garlic, tahini, and fresh lemon juice. It tasted like health food heaven! :-)

As much as I’d like to say I was effortlessly throwing ingredient after ingredient into the food processor like I was for my Mixed Nut And Chia Butter I cannot. The day I made this got off to a crappy start to say the least. ;-)

First, I went into my dining room to get my food processor out of its box so I could set it up in the kitchen and start making the hummus. I picked up the huge box and walked into the kitchen. “Something smells strange” I thought while walking. I put down the box only to realize my dog left me a little present and it got all over the box and my clothes!

Now that I think about it, this probably isn’t the best story to tell before sharing a recipe. But I already started it, so I might as well finish it.

Once I got changed and everything was cleaned and disinfected, I resumed gathering the necessary ingredients. Shortly afterwards I was interrupted again when I realized that I misplaced the food processor blade. I frantically searched the entire house and ended up finding it at the bottom of the box. I was pretty ticked off when I realized it had been under my nose the entire time. Thankfully, it was smooth sailing after that and the hummus was done in ten minutes flat!

Spinach Artichoke Hummus

“A light, creamy hummus made with one of my favorite savory flavor combinations. Serve it as a dip for crackers and raw veggies!”

Ingredients:

  • 2 (15 ounce) cans of chickpeas, drained and rinsed
  • 1 (14 ounce) can of artichoke hearts, drained and rinsed
  • 3 cups fresh baby spinach
  • 2 tablespoons tahini
  • 2 tablespoons olive oil
  • 2 cloves garlic
  • juice of ½ a lemon
  • salt and pepper, to taste

Directions:

  1. Place all ingredients except spinach in a food processor. Puree until smooth, scraping down sides as necessary.
  2. Add spinach and puree again until smooth and well-combined.
  3. Transfer finished hummus into air-tight containers and store in the fridge for up to 3 weeks. If it lasts that long!

Yield:  2 cups hummus

After the hummus was finished, I cleaned up the kitchen for the second time and made myself a snack plate with crackers and hummus. It was so tasty that it made the entire morning worth the hassle. All thoughts of lost food processor blades were gone and were replaced with thoughts of chickpeas and crackers. Now my taste buds tingle just thinking about it.

Mmmmm… :-D

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