This Spinach Artichoke Hummus is a creamy dreamy fusion of two of the best dips around! Spinach artichoke dip and hummus had a baby and it is the golden child.
It is a silky smooth hummus that the store bought tubs can’t hold a candle to, flecked with salty sweet artichokes and fresh spinach with a kiss of good olive oil and a squeeze of bright lemon.
I feel ya. When the words homemade get thrown around it usually implies a 15 step process that takes 217 minutes and 18 pots and pans to finish. But trust me on this one, homemade hummus is easier than you think. In 15 minutes, 10 if you are a real kitchen ninja, this dip will be yours for the snacking!
How to make Spinach Artichoke Hummus:
First, pop the top off a can of chickpeas and give them a good rinse. If you cook your own chickpeas at home #goals. You can use those in this recipe too. Just measure out 1 1/2 cups of them.
Next, things get a little weird. But all in the name of the most silky smooth creamy dreamy hummus you will ever eat. Ever.
Grab a cup of ice water and start up the processor. Drizzle in the ice water a bit at a time. Watch as the hummus magically goes from chunky paste to the creamiest texture you’ve ever seen. This is the trick to homemade hummus that is better than anything you can pick up in the store.
Finally, add in the spinach and artichoke hearts and pulse until they are chopped up and fleck the hummus with their one two punch of flavor.
Is it spinach artichoke dip? Is it hummus? Yes, yes, and it is DELICIOUS!
This Spinach Artichoke Hummus is a creamy dreamy fusion of two of the best dips around! Spinach artichoke dip and hummus had a baby and it is the golden child.It is a silky smooth hummus that the store bought tubs can’t hold a candle to, flecked with salty sweet artichokes and fresh spinach with a kiss of good olive oil and a squeeze of bright lemon.
- 1 (15) oz can chickpeas, drained and rinsed
- 1/2 cup tahini
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons olive oil
- 1 clove garlic
- 1/2 teaspoon salt
- 1/4 cup ice cold water
- 1/2 cup drained baby artichoke hearts
- 1 cup frozen spinach
- Place the frozen spinach in a microwave safe bowl and microwave until defrosted. Drain off the excess liquid and set aside.
- Add the chickpeas, tahini, lemon juice, olive oil, garlic, and salt to a food processor fitted with an S blade. Process until the mixture becomes a paste. You may need to scrape down the sides as needed.
- With the motor running, drizzle in the ice cold water one tablespoon at a time. The hummus should transform from a thick paste to smooth dip.
- Add in the artichoke hearts and spinach and pulse until they are chopped up into small pieces and distributed throughout the hummus. Transfer the hummus to a bowl and drizzle on some extra olive oil and garnish with extra artichoke hearts, if desired. Store in the fridge for up to 1 week.
- Serving Size: 2 tablespoons
- Calories: 60
- Sugar: 0g
- Sodium: 110mg
- Fat: 4g
- Saturated Fat: 0.6g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 4.7g
- Fiber: 1.3g
- Protein: 1.7g
- Cholesterol: 0mg
Keywords: gluten free, mediterranean, easy, quick, spread, dip, vegan, vegetarian,