Spinach Artichoke Hummus Recipe By Tasty

SPINACH ARTICHOKE HUMMUS

Steps:

• In a medium skillet, heat olive oil, garlic and spinach for about 3 minutes, stirring frequently, until spinach wilts. Add artichokes and saute an additional minute. Remove from heat and set aside.
• In a large food processor, process garbanzo beans with tahini and lemon juice until smooth.
• Add spinach and artichoke, salt and cumin. Process for several minutes until combined and smooth. Add additional liquid (olive oil, lemon juice or garbanzo bean water) if needed to make smoother. ENJOY!

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!

SPINACH ARTICHOKE HUMMUS

Steps:

• Combine all ingredients in a food processor, and blend until smooth.

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.

HEALTHY SPINACH ARTICHOKE DIP

Steps:

• Drain artichokes, reserve marinade. In a small saucepan, cook and stir beans, spinach, artichokes and Italian seasoning over medium heat until aromatic and heated through, 4-5 minutes. Remove from heat; cool slightly. Transfer to a food processor, add reserved artichoke marinade; pulse until mixture reaches a texture of thick hummus. Pour into a serving bowl; stir in cheese and drizzle with oil. Serve warm with carrots and celery.

SPINACH-ARTICHOKE HUMMUS

Steps:

• In a food processor or blender, process all the ingredients until the desired consistency. Serve at room temperature or cover and refrigerate until needed.
• Cook's Tip on Tahini
• Tahini is a thick paste made from ground sesame seeds. Add small amounts to enhance salad dressings, marinades, soups, stuffings, and other dips and spreads. Look for tahini in the condiment or ethnic sections in the grocery store.
• Nutrition Information
• (Per serving)
• Calories: 101
• Total fat: 3.5g
• Saturated: 0.5g
• Trans: 0.0g
• Polyunsaturated: 1.5g
• Monounsaturated: 1.5g
• Cholesterol: 1mg
• Sodium: 89mg
• Carbohydrates: 13g
• Fiber: 4g
• Sugars: 2g
• Protein: 5g
• Calcium: 40mg
• Potassium: 188mg
• Dietary Exchanges
• 1 starch
• 1/2 lean meat