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This Spinach Artichoke Hummus combines the beloved flavors of spinach artichoke dip with healthy, protein-packed hummus. It’s creamy, garlicky, and absolutely addictive – perfect for snacking, parties, or as a flavorful sandwich spread.
We’ve been making regular hummus for years, but this spinach artichoke version has completely stolen the spotlight in our kitchen. It all started when we were craving spinach artichoke dip but didn’t want all the cream cheese and mayo. We thought – what if we could get those same flavors in hummus form?
Turns out, it works incredibly well. You get that tangy artichoke bite, the earthy spinach, and all the garlicky goodness you love, but with chickpeas as the base instead of dairy. It’s lighter, healthier, and honestly just as satisfying as the traditional dip.
Why You’ll Love This Spinach Artichoke Hummus
- Healthier than the classic dip. You get all those spinach artichoke flavors but with protein and fiber from chickpeas instead of cream cheese and mayo.
- Incredibly creamy. The wilted spinach trick plus proper blending makes a silky-smooth texture that rivals any restaurant hummus.
- Quick and easy. No cooking required – just wilt the spinach, blend everything, and you’re done in 10 minutes.
- So versatile. Use it as a dip, sandwich spread, salad dressing (thin it out), or even a pasta sauce.
- Party-perfect. This looks gorgeous, tastes amazing, and works for everyone – vegetarians, health-conscious friends, and dip lovers alike.
- Customizable richness. Keep it lighter or add Parmesan and Greek yogurt for a flavor closer to traditional spinach artichoke dip.
You’ll Need
How to Make Spinach Artichoke Hummus
- Wilt the spinach with hot water in a colander and squeeze out all excess moisture.
- Add the spinach, chickpeas, artichokes, tahini, lemon juice, garlic, and seasonings to a food processor and blend.
- Drizzle in the olive oil and add cold water until the hummus is creamy and smooth.
- Taste and adjust seasoning, then serve with olive oil, artichokes, and a pinch of smoked paprika or chili flakes.
Helpful Tips
- Squeeze the spinach really well. This is the most important step. If the spinach is too wet, your hummus will be watery and thin. Wrap it in a clean kitchen towel and squeeze hard.
- Don’t skip wilting the spinach. Raw spinach has too much volume and doesn’t blend as smoothly. Wilting it concentrates the flavor and removes excess water.
- Drain the artichokes completely. Pat them dry with paper towels if needed. Extra liquid will thin out your hummus.
- Use room temperature chickpeas. Cold ingredients from the fridge don’t blend as smoothly. Let them sit out for 10 minutes if possible.
- Blend longer for creamier texture. Most people don’t blend hummus long enough. Go for 2-3 minutes total for the smoothest result.
Recipe Variations
- Make it richer. Add the optional Parmesan and Greek yogurt or cream cheese for a flavor closer to traditional spinach artichoke dip.
- Spicy version. Add a pinch of cayenne pepper for heat.
- Extra garlicky. Add another clove of garlic or use roasted garlic for a sweeter, mellower flavor.
- Dairy-free option. Skip the Parmesan and Greek yogurt. The hummus is naturally vegan without these additions.
- White bean version. Swap chickpeas for cannellini beans for a milder, slightly creamier hummus.
- Add fresh herbs. Blend in fresh basil, parsley, or dill along with the spinach for extra freshness.
- Warm spinach artichoke hummus. Spread in a baking dish, top with mozzarella and Parmesan, and bake at 350°F for 15 minutes for a warm dip experience.
What to Serve with Spinach Artichoke Hummus
For dipping:
- Warm pita bread or pita chips
- Fresh vegetables – carrots, cucumbers, bell peppers, celery, cherry tomatoes
- Crackers or breadsticks
- Tortilla chips
- Pretzels
- Bagel chips
As a spread:
- On sandwiches or wraps instead of mayo
- On toast with sliced tomatoes and cucumber
- As a base for grain bowls or Buddha bowls
- On burgers or veggie burgers
- Inside quesadillas or flatbreads
In meals:
- Dolloped on grilled chicken or fish
- Thinned out as a pasta sauce
- As a pizza sauce base
- Mixed into scrambled eggs or omelets
Storage and Reheating
- Refrigerate: Store in an airtight container with a thin layer of olive oil on top to prevent browning. Keeps for 5-7 days in the fridge.
- Freeze: Hummus freezes beautifully! Freeze in portions in freezer bags or containers for up to 3 months. Thaw overnight in the fridge, then stir well and add a drizzle of olive oil before serving.
- Prevent browning: The spinach may darken slightly after a day or two – this is totally normal and still safe to eat. A layer of olive oil on top or plastic wrap pressed directly on the surface helps slow this down.
- Refresh leftovers: If the hummus thickens in the fridge, stir in a tablespoon or two of cold water or olive oil to restore the creamy texture.
FAQs
We don’t recommend it. Frozen spinach has too much moisture and will make your hummus watery even after squeezing.
You can add raw spinach directly, but you’ll need to use less (about 2 cups instead of 3-4) and blend longer.
Yes, but marinated artichokes add more flavor. If using water-packed, make sure to drain and pat them very dry, and consider adding a pinch of Italian seasoning for extra flavor.
Add more cold water, one tablespoon at a time, while blending until you reach your desired consistency. You can also add a little extra olive oil.
Tahini is really important for authentic hummus flavor, but in a pinch you can substitute cashew butter or sunflower seed butter. The flavor will be different but still good.
You need to blend longer. Keep the processor running for 2-3 minutes total for a silky-smooth texture. Also make sure you squeezed all the water out of the spinach.
Absolutely! Spread it in a small baking dish, top with shredded mozzarella and Parmesan, and bake at 350°F for 15-20 minutes until bubbly. Broil for 2-3 minutes for a golden top.
If you make this Spinach Artichoke Hummus, we’d love it if you came back to rate the recipe and let us know how it turned out!
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Spinach Artichoke Hummus
Ingredients
- 3 to 4 cups fresh raw baby spinach
- 1 can (15 ounces) chickpeas, ,drained and rinsed
- ½ cup canned or jarred artichoke hearts, drained
- ¼ cup tahini
- 2 tablespoons fresh lemon juice
- 1 small garlic clove, or ½ teaspoon roasted garlic paste
- ½ teaspoon salt, adjust to taste
- ¼ teaspoon black pepper
- ½ teaspoon cumin, optional
- A pinch of smoked paprika, or chili flakes
- 2 to 3 tablespoons olive oil
- 1-2 tablespoons cold water, as needed
Optional (for extra richness):
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon Greek yogurt or cream cheese
Instructions
- Place the raw spinach in a colander and pour hot water over it until it is just wilted. Let it cool slightly, then squeeze out as much liquid as possible.
- Add the chickpeas, spinach, artichoke hearts, tahini, lemon juice, garlic, salt, black pepper, cumin, and smoked paprika or chili flakes to a food processor. Blend until mostly smooth.
- With the processor running, slowly drizzle in the olive oil.
- Add cold water, one tablespoon at a time, until the hummus becomes creamy and spreadable.
- Taste and adjust seasoning, lemon juice, or spice level as needed.
- For serving, garnish the hummus with chopped or thinly sliced artichoke hearts and a little finely chopped wilted spinach if desired. Drizzle with olive oil and finish with a pinch of smoked paprika or chili flakes for extra flavor.
Notes
- Make sure the spinach is squeezed very well after wilting. Extra water is the main reason hummus turns thin or watery.
- Drain the artichoke hearts thoroughly and pat them dry before adding them to the food processor.
- If your hummus feels too thick, add cold water one tablespoon at a time until it reaches a smooth, creamy texture.
- For a milder garlic flavor, use roasted garlic instead of raw.
- Taste before serving and adjust the lemon juice or salt. A little extra acidity can really brighten the flavors.
- This hummus thickens slightly after chilling, so it may look a little looser right after blending.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I brought this to a small get-together and it was the first thing gone. Super creamy and way better than store-bought hummus.
Daniel, that’s such a win! Homemade really does make a difference. Thank you for sharing.
This was such a fun twist on hummus. It’s creamy, savory, and tastes like spinach artichoke dip but lighter. I’ll definitely be making it again.
Olivia, that comparison makes me smile! 🤍 I love that it gives those dip vibes but feels lighter. Thanks so much for the review!
This dip was a huge hit at our game night. Creamy, flavorful, and so much better than store-bought. I’ll definitely make it again.
Jonathan, I love that it was a hit! Homemade really does make a difference. Thank you for the kind words.