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Creamy Spinach and Artichoke Hummus Recipe

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Ingredients

Adjust Servings:
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)

Nutritional information

219.6
Calories
94 g
Calories From Fat
10.5 g
Total Fat
1.4 g
Saturated Fat
0 mg
Cholesterol
290.5 mg
Sodium
26.6 g
Carbs
8.7 g
Dietary Fiber
0.7 g
Sugars
7.7 g
Protein
167g
Serving Size

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Creamy Spinach and Artichoke Hummus Recipe

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    My food processor is not large enough to accommodate this recipe and I think 28oz of chickpeas is overkill. So I reduced to approx 18oz chickpeas and as the other reviewer did, I processed the artichokes along with everything else. I also reserved the artichoke water and used a combination of that and the reserved chickpea liquid because it was awfully thick, even with the reduced amount of beans. I also added Himalayan salt and fresh ground pepper. Oh, and used juice of a whole lemon, not half. But it is still missing something. I think next time I'll try adding oregano as the other reviewer suggested. If we hadn't been comparing this hummus to a roasted red pepper hummus I had just made, I think this would have been delicious. But comparably speaking ... this one is lacking something. I just haven't figured out what yet.

    • 30 min
    • Serves 10
    • Easy

    Ingredients

    Directions

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    Spinach-Artichoke Hummus, 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: wordpress com/2012/02/06/spinach-artichoke-hummus-with-fresh-pita-chips/, My food processor is not large enough to accommodate this recipe and I think 28oz of chickpeas is overkill So I reduced to approx 18oz chickpeas and as the other reviewer did, I processed the artichokes along with everything else I also reserved the artichoke water and used a combination of that and the reserved chickpea liquid because it was awfully thick, even with the reduced amount of beans I also added Himalayan salt and fresh ground pepper Oh, and used juice of a whole lemon, not half But it is still missing something I think next time I’ll try adding oregano as the other reviewer suggested If we hadn’t been comparing this hummus to a roasted red pepper hummus I had just made, I think this would have been delicious But comparably speaking this one is lacking something I just haven’t figured out what yet , Very good! I did punch it up a bit, with sea salt and pepper, and threw in a handful of fresh oregano leaves I like hummus creamy for dipping, so I pulsed the artichoke hearts along with everything else For a sandwich filling, though, I’d do as Prose suggests and hand-mix them after combining everything else Delicious!


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    Steps

    1
    Done

    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.

    2
    Done

    Add the Spinach, and Pulse a Few Times, Until It Is Incorporated but not Pureed.

    3
    Done

    Transfer to a Bowl and Stir in the Artichoke Hearts by Hand.

    4
    Done

    Serve With Fresh Pita Chips!

    Avatar Of Dylan Ward

    Dylan Ward

    Ramen enthusiast creating flavorful and authentic Japanese noodle soup.

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