Spinach Artichoke Hummus

  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 3 tablespoons olive oil
  • ¼ cup tahini
  • juice of 1 medium lemon
  • 2 tablespoons water
  • 2 cloves garlic, roughly chopped
  • ½ teaspoon salt
  • ½ teaspoon ground cumin
  • pinch of cayenne pepper, or to taste
  • 1 (8 ounce) package frozen chopped spinach, thawed & squeezed dry
  • ⅓ cup chopped canned artichoke hearts (drain then chop!)
  • extra olive oil, for drizzling
  1. Add the chickpeas, olive oil, tahini, lemon juice, water, garlic, salt, cumin and cayenne to the bowl of a food processor.
  2. Process until smooth, scraping down the sides of the bowl as needed (I process it for about 45 seconds to 1 minute in my food processor to get it smooth, stopping once to scrape down the bowl).
  3. Transfer the hummus to a medium bowl and stir in the spinach (break it up with your fingers first) and artichokes until combined. Taste and season with additional salt and / or cayenne as needed. Lightly drizzle some olive oil over the top.
  4. Serve with crackers, pita chips, bread, or veggies such as bell peppers or carrots.



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