Best Smoky Spinach Hummus With Popcorn Chips Recipes

SPINACH-ARTICHOKE HUMMUS

Spinach-Artichoke Hummus image

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: http://veganomics101.wordpress.com/2012/02/06/spinach-artichoke-hummus-with-fresh-pita-chips/

Provided by Prose

Categories Spinach

Time 10m

Yield 10 serving(s)

Number Of Ingredients 7

Ingredients

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)

Steps:

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.
Add the spinach, and pulse a few times, until it is incorporated but not pureed.
Transfer to a bowl and stir in the artichoke hearts by hand.
Serve with fresh pita chips!

Nutrition Facts : Calories 219.6, Fat 10.5, SaturatedFat 1.4, Sodium 290.5, Carbohydrate 26.6, Fiber 8.7, Sugar 0.7, Protein 7.7

SMOKY SPINACH HUMMUS WITH POPCORN CHIPS

Smoky Spinach Hummus with Popcorn Chips image

Enjoy this classic Middle Eastern appetizer made using chickpeas and spinach served with popcorn snack chips - dip that's ready in 10 minutes.

Provided by Betty Crocker Kitchens

Categories Snack

Time 10m

Yield 12

Number Of Ingredients 9

Ingredients

1 can (15 oz) chickpeas (garbanzo beans), drained, liquid reserved
1 cup chopped fresh spinach leaves
2 tablespoons lemon juice
2 tablespoons sesame tahini paste (from 16-oz jar)
2 teaspoons smoked Spanish paprika
1 teaspoon ground cumin
1/2 teaspoon salt
2 tablespoons chopped red bell pepper, if desired
6 oz popcorn snack chips

Steps:

In food processor, place chickpeas, 1/4 cup of the reserved liquid, spinach, lemon juice, tahini paste, paprika, cumin and salt. Cover; process 30 seconds, using quick on-and-off motions; scrape side.
Add additional reserved bean liquid, 1 tablespoon at a time, covering and processing, using quick on-an-off motions, until smooth and desired dipping consistency. Garnish with bell pepper. Serve with popcorn snack chips.

Nutrition Facts : Calories 140, Carbohydrate 22 g, Cholesterol 0 mg, Fat 1/2, Fiber 3 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 0 g, TransFat 0 g