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Spinach Artichoke Hummus

Spinach Artichoke Hummus
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Give your snack game an upgrade with this bright, verdant, creamy, and dreamy, Spinach Artichoke Hummus.

  • Author: Nicole Stover
  • Prep Time: 15
  • Cook Time: 5
  • Total Time: 20 minutes
  • Yield: 8 1x
  • Category: Appetizer
  • Method: Blending
  • Cuisine: Mediterranean

Ingredients

Units Scale
  • 15.5 ounces chickpeas, drained and rinsed
  • 14 ounces baby artichoke hearts, well drained, plus additional for topping if desired
  • 2 cups baby spinach, packed
  • 2 large garlic cloves, roughly chopped
  • 3 tablespoons + 1 teaspoon avocado or olive oil
  • 3 tablespoons tahini
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest, plus additional for garnish is desired
  • 1/4 cup goat cheese, plus additional for topping, optional
  • 1/4 teaspoon crushed red pepper flakes or more to taste, plus additional for garnish if desired
  • 1/2 teaspoon kosher salt or more to taste
  • 2–3 ice cubes

Instructions

  1. Use your thumb and forefinger to pinch off the outer skin of each chickpea. 
  2. Heat a skillet over medium heat with 1 teaspoon of oil. Add the garlic cloves and crushed red pepper flakes and cook for 60 seconds until fragrant. Add the spinach and cook until just wilted and bright green, stirring constantly. It should take about 3 minutes.
  3. Remove from the heat and scrape the spinach mixture into a colander to drain. 
  4. Add all of the ingredients except for the ice cubes and remaining oil to a food processor, including the goat cheese if using. Blend until smooth and creamy, about 3-5 minutes.
  5. Add one ice cube at a time and blend until incorporated. 
  6. With the food processor running, stream in your oil.
  7. Taste, and add any additional salt, lemon juice, or crushed red pepper flakes.
  8. Garnish and serve!

Notes

  1. Spinach artichoke hummus will last up to five days stored in an airtight container in the refrigerator. 
  2. You can keep this hummus dairy free by leaving out the goat cheese. You will probably want to add a little additional salt to balance the flavors.
  3. Any canned artichoke will work in this recipe. The baby artichoke hearts are the most tender and rarely have any woody texture. 

Find it online: https://beachgirlgrills.com/spinach-artichoke-hummus/