This recipe is anything but ho-hum hummus. The zesty artichoke combined with paprika and lemon in this spinach hummus makes it a unique and flavorful dip. I devoured it with multigrain chips and sliced vegetables.
Hummus is one of my favorite foods. (I pretty much view it as a food group). And, I’ve always loved the spinach artichoke combination in dips and spreads. So this spinach hummus with artichokes is a fantastic variation that’s of course dairy free and dietary cholesterol free, but with similar flavoring as a gooey dip.
A traditional hummus is always nice. (I make it about once a week). But if you enjoy it as much as I do, think about adding new flavors like beets, squash, scallion, olives, roasted garlic, chipotle or spices that help keep this flexible dish interesting.
Spinach Hummus with Artichokes
- ¾ c fresh baby spinach, chopped
- ¾ c artichoke hearts (canned), quartered
- 1 15-oz can chickpeas
- ⅓ c tahini
- 1 T olive oil
- 2T lemon juice
- ½ t garlic, minced
- ½ t cumin, ground
- ½ t paprika
- ½ t salt
- In a food processor, combine all ingredients and blend until smooth.