Spinach Artichoke Hummus
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Spinach artichoke hummus is the perfect recipe to give your dip a twist: delicious and very easy to make, it's a tasty alternative to the classic hummus.
15 January, 2017
ingredients
Chickpeas
600 g, canned, drained with liquid reserved
Garlic
2 cloves, minced
Extra virgin olive oil
50 ml
Tahini
60 g, sesame paste
Lemons
1 juiced
Spinach
200 g, frozen, thawed, patted dry, and chopped
Artichokes
400 g, heats, canned, drained and chopped
Kosher salt
Pepper
black, freshly ground
Carrots
280 g, baby, washed
Mangetout
250 g, washed
Preparation
For the spinach artichoke hummus
To prepare the spinach artichoke hummus first combine the canned chickpeas, garlic, olive oil, tahini, some lemon juice, and plenty of seasoning in a food processor.
Blend on high until creamy and smooth, adding some of the reserved chickpea liquid through the funnel as it blends to achieve the right consistency.
When ready, add the spinach and artichoke hearts and pulse a few times to incorporate into the hummus.
Adjust seasoning to taste with salt, pepper, and more lemon juice if needed.
Scrape the spinach artichoke hummus into a bowl, cover, and chill for at least 2 hours.
To serve
Remove the spinach artichoke hummus from the fridge 10 minutes before eating.
Serve with baby carrots and sugar snap peas for dipping.
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