I eat it as a dip or spread…
mixed with nutritional yeast in omelets or on scrambled super eggs…
mixed with spicy mustard and water as a salad dressing…
it makes a creamy pasta sauce…
and much much more.
I recently read about spinach and artichoke hummus on another blog and wanted to try it instantly. When I buy hummus I like to get it at Costco in big containers. The price is better and it last me much longer than the small ones you find at regular grocery stores. I was impatient and wanted it now, so instead of searching at my local Costco I went ahead and made a batch.
What a good idea I had! This hummus combines the delicious flavors of a spinach and artichoke dip, but instead of the creaminess coming from cheese it comes from the hummus’s beans and tahini. I am in love with this hummus, it is so good.
Spinach and Artichoke Hummus
1 can of garbanzo beans/chickpeas, drained and rinsed (or 1 1/2 cups of cooked garbanzo beans)
1 large clove of garlic, minced
1 tbsp lemon juice
2 tbsp tahini
1/4 cup olive oil
half of a large (13.75 oz) can of quartered artichoke hearts, drained
1/2 cup frozen chopped spinach, defrosted and liquid pressed out (the pressed spinach amount will be around 1/4 cup)
pinch of sea salt and pepper
In a food processor add the beans, garlic, lemon juice and tahini. Purée until almost to a smooth consistency, but still a bit chunky, scrapping down the sides every so often.
Add the olive oil slowly while the food processor is still running.
Lastly add the artichoke, spinach, sea salt and pepper. Whirl until the artichokes are broken down and combined with the hummus to the consistency you like.