Spinach Artichoke Hummus

Give your snack game an upgrade with this bright, verdant, creamy, and dreamy, Spinach Artichoke Hummus. There is something magical about the combination of lemony artichokes and mild spinach. Combined with a little kick of spice, and classic elements of your favorite hummus, this dip will have you diving in with all the crudites.

I have a confession to make. You will always find me standing at the veggie plate at any party. Even as a kid at all family holidays, I was the one standing court over the vegetable and relish tray (usually with an olive on each finger). Back then it was usually a packet of ranch mixed with sour cream, but now I like to give my dip game a little more thought.

I love hummus in all forms from green goddess hummus to roasted beet and dill hummus. Buttery chickpeas are delicious on their own, but such a great canvas to introduce all sorts of layers of flavor. This artichoke hummus has everything you love about a traditional hummus with the addition of the flavors of your favorite molten dip. Whether you’re looking for something easy to serve up at your next backyard barbecue or looking for a healthy option for game day snacking, this cheery green hummus is exactly it!

Why You’ll Love This Recipe

• Easily Accessible Ingredients – There isn’t anything complicated about the handful of ingredients you’ll need to make this spinach and artichoke hummus. Pantry staples like canned beans and canned artichokes are combined with fresh ingredients like baby spinach and lemon. You can find everything at your local grocery store.
• Meal Prep Superhero – Hummus is one of my favorite make ahead dishes. You can make it on the weekend and enjoy it in a variety of different ways throughout the week from making snacking a little more fun, to using it as a spread in a wrap, and even part of a grain or salad bowl.
• Simple to Make – Aside from wilting the spinach, this recipe requires no cooking. Your food processor does all of the work!

Ingredients

• Garbanzo Beans – Whether you call them chickpeas or garbanzo beans, these legumes are the base of any traditional hummus. No need to cook your own, canned beans will work just fine.
• Baby Spinach – Mild, earthy, and the perfect cheery green, this nutritional powerhouse gives delicate flavor to every bite. Fresh is best here, but you can also use defrosted frozen spinach.
• Canned Baby Artichokes – While any canned artichoke will work for this recipe, I have found the texture of baby artichokes to be the best.
• Garlic Cloves – These give a sharp bite that accents the bright flavors of the lemon and artichokes.
• Lemon – Wakes up all of the ingredients and adds a sunny pop. You will need both the juice and the zest.
• Tahini – Rich, creamy, and nutty, this sesame paste is another traditional hummus ingredient that not only adds a layer of flavor but helps with the texture as well.
• Spices – Besides kosher salt you will need crushed red pepper flakes for just a whisper of heat. Like it spicy? Feel free to add more! I also used Spice and Tea Lemon Fire Sea Salt for another layer of heat and spice.
• Oil – I used avocado oil for a more neutral flavor profile, but you can also use more traditional olive oil. This helps make the texture of the hummus extra creamy and rich.
• Goat Cheese – This ingredient is completely optional. Leave it out to keep this vegan and dairy free. However, a little goat cheese adds just the right amount of tang to every bite. Save a little extra for topping!
• Ice Cubes – It can be hard to get homemade hummus to be creamy and not slightly gritty. In addition to pinching off the skins of the chickpeas, add ice cubes when blending the hummus helps aerate it and give it that silky smooth consistency.

Substitutions and Variations

• Instead of traditional chickpeas, try another white bean like cannellini beans or navy beans.
• Fresh spinach will give the best flavor and texture, but frozen spinach can also be used. Make sure it is fully defrosted with all of the liquid wrung out of it. You will need 1 cup.
• Replace the optional goat cheese in this recipe with either feta or even parmesan for a nod to more traditional spinach and artichoke dip.
• Have fun garnishing the hummus. In addition to using the ingredients in the dip for garnish, you can also use other toppings such as a drizzle of olive oil, chopped pistachios or pine nuts, or fresh herbs like basil or dill.

How to Make Spinach Artichoke Hummus

• Remove the skins from the chickpeas. This is the only tedious part of making homemade hummus, but it will give you the creamiest result. Use your thumb and forefinger to pinch off the outer skin of each chickpea. If you miss a few, it’s ok.
• Sauté the spinach and garlic. Heat a skillet over medium heat with a teaspoon of oil. Add the garlic and crushed red pepper flakes and cook for 6 seconds. Add the spinach and stirring often, let it wilt and become brighter green, about 3 minutes. Immediately remove from the heat.

• Let everything drain. Add your wilted spinach and artichokes to a strainer and let drain well.
• Add all of the ingredients to the food processor except for the oil and ice cubes. Blend until smooth and creamy, 3-5 minutes.
• Add an ice cube at a time. Add one ice cube and blend until pulverized. Add an additional ice cube and blend again.
• Stream in the oil. With the food processor running slowly pour in the oil, allowing the food processor to blend until it’s incorporated.
• Taste and adjust seasoning. Add any additional salt, crushed red pepper, or lemon if needed.

How to Store Spinach Artichoke Hummus

Because this hummus recipe has fresh produce in it, along with optional dairy, you will want to keep it stored in an airtight container unless being served. It will last up to five days, but don’t worry, you will make it disappear before then!

Special Equipment

• Food processor
• Skillet
• Colander
• Cutting board/knife

Tips From the Beach

• Fresh lemons and garlic only please! Not only do you need both the zest and the juice of the lemon for this recipe, but fresh will always give the best flavor. This goes for garlic too. Skip the jar and tube.
• I promise taking the time to remove the skins from the chickpeas is worth it when it comes to the finished product. It will give you that restaurant quality smooth, creamy texture.
• If not adding goat cheese to the spinach artichoke hummus, you may want to add a little additional salt.

Frequently Asked Questions

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