A cracker being dipped in spinach artichoke hummus.

Spinach Artichoke Hummus

  • Author: Laurel
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 3 cups hummus 1x
  • Category: Sides
  • Method: Food processor
  • Cuisine: Mediterranean


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


  1. Place the frozen spinach in a microwave safe bowl and microwave until defrosted. Drain off the excess liquid and set aside.
  2. 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.
  3. 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.
  4. 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,