Spinach Artichoke Hummus
This Spinach Artichoke Hummus is creamy, savory, and packed with flavor. Made with chickpeas, fresh spinach, artichoke hearts, tahini, and a hint of smoky spice, it is perfect for dipping, spreading, or serving as a healthy, protein-rich snack.
Servings: 4
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
Calories: 176kcal | Carbohydrates: 8g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Sodium: 559mg | Potassium: 212mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2124IU | Vitamin C: 10mg | Calcium: 49mg | Iron: 2mg