Artichoke Spinach Hummus Recipes

ARTICHOKE AND SPINACH HUMMUS

Artichoke and Spinach Hummus image

Provided by Andrea Meyers

Time 10m

Number Of Ingredients 9

Ingredients

1 ¾ cups cooked garbanzo beans
3 tablespoons sesame tahini
4 teaspoons lemon juice
4 cloves garlic (minced, or more to taste)
8 tablespoons extra virgin olive oil (or more to taste)
14 ounce can quartered artichoke hearts (drained)
1 ½ cups baby spinach
3/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper

Steps:

In the bowl of the food processor, add the garbanzo beans, sesame tahini, lemon juice, 4 cloves of garlic, and 8 tablespoons of extra virgin olive oil. Process until almost smooth, about 2 minutes. Add the drained artichoke hearts, and process another minute. Add the remaining olive oil (if needed), baby spinach, sea salt, and black pepper, and process until smooth, about 1 to 2 more minutes. Taste, and then add the rest of the garlic plus additional sea salt and black pepper as desired. Store in the refrigerator in a covered container. Will keep for up to five days.

Nutrition Facts : ServingSize 2 tablespoons, Calories 62 kcal, Carbohydrate 2 g, Protein 1 g, Fat 6 g, SaturatedFat 1 g, Sodium 128 mg, Fiber 1 g, Sugar 1 g

ARTICHOKE SPINACH HUMMUS

Artichoke Spinach Hummus image

This is a home-made version of Basha Artichoke Spinach Hommus. I love it but live too far away from Cosco to get it, so I made up my own.

Provided by Erin 2

Categories Lunch/Snacks

Time 10m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 (15 ounce) can garbanzo beans, drained (chick-peas)
3 tablespoons tahini
2 tablespoons marinated artichoke hearts
2 tablespoons extra virgin olive oil
1 tablespoon lemon juice
3 tablespoons water
1 garlic clove, large, minced
1/2 teaspoon salt (or sea salt to taste)
2 tablespoons frozen spinach, chopped, thawed and drained well
1/4 teaspoon vinegar

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 RECIPE BY TASTY

Spinach & Artichoke Hummus Recipe by Tasty image

Here's what you need: chickpeas, baby spinach, artichoke hearts, garlic, tahini sauce, lemon juice, salt, black pepper, extra virgin olive oil

Provided by Jordan Kenna

Categories Snacks

Yield 4 servings

Number Of Ingredients 9

Ingredients

14 oz chickpeas, 1 can
1 cup baby spinach
3 artichoke hearts
1 clove garlic
3 tablespoons tahini sauce
2 tablespoons lemon juice
½ teaspoon salt
½ teaspoon black pepper
2 tablespoons extra virgin olive oil

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!

Nutrition Facts : Calories 283 calories, Carbohydrate 30 grams, Fat 14 grams, Fiber 9 grams, Protein 11 grams, Sugar 5 grams

SPINACH-ARTICHOKE HUMMUS

Spinach-Artichoke Hummus image

A recipe I made up for Super Bowl Sunday, inspired by some really good store-bought spinach-artichoke hummus. I thought that using hummus as a base was a brilliant way to veganize spinach-artichoke dip (one of my favorites), so I decided to make my own, chunkier version. Serve with Recipe #473753. See my blog post here: http://veganomics101.wordpress.com/2012/02/06/spinach-artichoke-hummus-with-fresh-pita-chips/

Provided by Prose

Categories Spinach

Time 10m

Yield 10 serving(s)

Number Of Ingredients 7

Ingredients

28 ounces chickpeas (drained, but liquid reserved)
2 garlic cloves
1/4 cup olive oil
1/3 cup tahini
1/2 lemon (juice of)
10 ounces frozen spinach (thawed, squeezed, and drained)
14 ounces artichoke hearts, quartered (drained)

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!

Nutrition Facts : Calories 219.6, Fat 10.5, SaturatedFat 1.4, Sodium 290.5, Carbohydrate 26.6, Fiber 8.7, Sugar 0.7, Protein 7.7

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