Artichoke And Spinach Hummus Recipes

SPINACH ARTICHOKE HUMMUS

Steps:

• Add the chickpeas, olive oil, tahini, lemon juice, water, garlic, salt, cumin and cayenne to the bowl of a food processor.
• Process until smooth, scraping down the sides of the bowl as needed (I process it for about 45 seconds to 1 minute in my food processor to get it smooth, stopping once to scrape down the bowl).
• Transfer the hummus to a medium bowl and stir in the spinach (break it up with your fingers first) and artichokes until combined. Taste and season with additional salt (I usually add about just under a ¼ teaspoon more) and / or cayenne as needed. Lightly drizzle some olive oil over the top.
• Serve with crackers, pita chips, bread, veggies, whatever you would like!

SPINACH & ARTICHOKE HUMMUS RECIPE BY TASTY

Steps:

• Add chickpeas, spinach, artichoke hearts, garlic, tahini, lemon juice, and seasonings to the bowl of a 2-quart food processor. Blend until smooth.
• While blending, slowly add in the olive oil until hummus is creamy and smooth.
• Garnish with a few leaves of spinach, additional chopped artichoke hearts, and a drizzle of olive oil.
• Enjoy!

ARTICHOKE SPINACH HUMMUS

Steps:

• Mix all ingredients except for spinach in food processor or blender until smooth.
• Stir finely chopped spinach into mixture.
• This will thicken after refrigeration, and is good for at least 2 weeks in the refrigerator (I've never had any last beyond then!).
• I serve with reduced-fat Triscuits for a high fiber lunch.

SPINACH-ARTICHOKE HUMMUS

Steps:

• In a food processor, puree the chickpeas and garlic. Add the olive oil, tahini, and lemon juice, and process until smooth, adding more liquid (either the liquid from the can of chickpeas or some water) if necessary.
• Add the spinach, and pulse a few times, until it is incorporated but not pureed.
• Transfer to a bowl and stir in the artichoke hearts by hand.
• Serve with fresh pita chips!