Spinach Artichoke Hummus
You can never have too many side dish recipes, so give Spinach Artichoke Hummus a try. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe has 279 calories, 5g of protein, and 25g of fat per serving. For 77 cents per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. This recipe serves 8. It is brought to you by Cook Nourish Bliss. 18 people found this recipe to be flavorful and satisfying. Head to the store and pick up water, garlic, ground cumin, and a few other things to make it today. It is a very affordable recipe for fans of middl eastern food. From preparation to the plate, this recipe takes roughly 15 minutes. Overall, this recipe earns a super spoonacular score of 93%. Users who liked this recipe also liked Spinach and Artichoke Hummus, Spinach-Artichoke Hummus, and Spinach Artichoke Hummus.
Servings: 8
Preparation duration: 15 minutes
Ingredients:
1/3 cup chopped canned artichoke hearts (drain then chop!)
1 (15-ounce) can chickpeas, drained and rinsed
pinch of cayenne pepper, or to taste
extra olive oil, for drizzling
2 cloves garlic, roughly chopped
½ teaspoon ground cumin
juice of 1 medium lemon
3 tablespoons olive oil
½ teaspoon salt
1 (8 ounce) package frozen chopped spinach, thawed & squeezed dry
¼ cup tahini
2 tablespoons water
Equipment:
food processor
bowl
Cooking instruction summary:
Add the chickpeas, olive oil, tahini, lemon juice, water, garlic, salt, cumin and cayenne to the bowl of a food processor. 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).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 (I usually add about just under a teaspoon more) and / or cayenne as needed. Lightly drizzle some olive oil over the top.Serve with crackers, pita chips, bread, veggies, whatever you would like!
Step by step:
1. Add the chickpeas, olive oil, tahini, lemon juice, water, garlic, salt, cumin and cayenne to the bowl of a food processor. 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).
2. 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 (I usually add about just under a teaspoon more) and / or cayenne as needed. Lightly drizzle some olive oil over the top.
3. Serve with crackers, pita chips, bread, veggies, whatever you would like!
Nutrition Information:
covered percent of daily need
