Spinach and Artichoke Hummus Recipe

Name: Spinach and Artichoke Hummus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large roasted garlic clove; ⅔ cup precooked Baby Spinach or 12 lb raw Baby Spinach; 14 ounces artichoke hearts; ¼ teaspoon salt; 2 ½ cups dried garbanzo beans; 1 ½ tablespoons baking soda; ¾ cup tahini paste; 3 tablespoons lemon juice; 6 garlic cloves, smashed; 1 dash sea salt, to taste

Servings: persons

1 large roasted garlic clove
⅔ cup precooked Baby Spinach or 12 lb raw Baby Spinach
14 ounces artichoke hearts
¼ teaspoon salt
2 ½ cups dried garbanzo beans
1 ½ tablespoons baking soda
¾ cup tahini paste
3 tablespoons lemon juice
6 garlic cloves, smashed
1 dash sea salt, to taste

1
Soak the chick peas in cold water overnight and add 1 Tablespoon of baking soda.
2
Drain and rinse.
3
Place the soaked chickpeas and remaining baking soda in medium pan and cover with double the volume of cold water.
4
Bring to a boil and then simmer gently for 1 hour or until very soft.
5
Drain them and reserve the cooking liquid.
6
In a food processor, place the warm chickpeas, tahini, lemon juice, garlic and 1-teaspoon salt.
7
Process until completely smooth.
8
Add some cooking liquid as needed to adjust texture.
9
Place the spinach leaves and salt in a medium pan and cover.
10
Over medium heat, steam until the leaves are wilted.
11
Cool and squeeze out the excess water.
12
Add the garlic to the food processor and process until finely minced.
13
Add the spinach, Hummus and process.
14
Add the artichokes and pulse several times until smooth but still chunky.
15
Serve in a bowl as a dip for your favorite whole grain crackers and veggies.
16
Serve with a drizzle of olive oil and garnish with a few chickpeas.

456

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 large roasted garlic clove, ⅔ cup precooked Baby Spinach or 12 lb raw Baby Spinach, 14 ounces artichoke hearts, ¼ teaspoon salt, and more.

Yes, Spinach and Artichoke Hummus falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spinach and Artichoke Hummus

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