Sunday, November 3, 2013

Spinach Artichoke Hummus

Mmmmmm Hummus...  My absolute FAVORITE snack these days.
  I simply cannot get enough!!!  Because of this, I have begun making my own, because it can get to be quite expensive when you're eating a tub of hummus every 2-3 days!  This recipe was inspired by a dip that I tried a few days ago, which was a very unhealthy Artichoke Jalapeno Cream Cheese dip, that tasted amazing with wheat thins.  After eating more than my fair share of this dip, and nearly running out, I decided to make a less guilty artichoke dip - and the end product was hummus!!  This dip is great with carrots, pretzels (my favorite), or any type of cracker.  But don't just take my word for it, give the recipe a spin, and test it out for yourself.  It was sooooooo quick and easy to make, you're going to wonder why you spent all that money on store-bought hummus in the past!

Enough of the chit chat, let's get to blending!

Spinach Artichoke Hummus
Original Recipe / Makes 2 cups

  • 1 15-oz can Garbanzo Beans (Chickpeas), 3 1/2 TB liquid reserved
  • 2 TB Plain Greek Yogurt
  • 3 cloves Garlic
  • 2 TB Tahini
  • 3 TB Lemon Juice
  • 1/2 tsp Kosher Salt
  • 1/8 tsp Ground Black Pepper
  • 6 oz Artichoke Hearts, drained
  • 2 handfuls Fresh Spinach, rinsed
  1. Place garbanzo beans plus reserved liquid, tahini, garlic, lemon juice, salt, & pepper into food processor and blend until smooth (add more bean liquid, if necessary).
  2. Add artichokes and spinach and process until reached desired consistency (slightly chunky or smooth, if you like).
  3. Serve chilled.

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