Best Spinach Artichoke Hummus Recipes

SPINACH & ARTICHOKE HUMMUS RECIPE BY TASTY

Steps:

• Add chickpeas, spinach, artichoke hearts, garlic, tahini, lemon juice, and seasonings to the bowl of a 2-quart food processor. Blend until smooth.
• While blending, slowly add in the olive oil until hummus is creamy and smooth.
• Garnish with a few leaves of spinach, additional chopped artichoke hearts, and a drizzle of olive oil.
• Enjoy!

SPINACH-ARTICHOKE HUMMUS

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!

ARTICHOKE SPINACH HUMMUS

Steps:

• Mix all ingredients except for spinach in food processor or blender until smooth.
• Stir finely chopped spinach into mixture.
• This will thicken after refrigeration, and is good for at least 2 weeks in the refrigerator (I've never had any last beyond then!).
• I serve with reduced-fat Triscuits for a high fiber lunch.

SPINACH-ARTICHOKE HUMMUS

Steps:

• In a food processor or blender, process all the ingredients until the desired consistency. Serve at room temperature or cover and refrigerate until needed.
• Cook's Tip on Tahini
• Tahini is a thick paste made from ground sesame seeds. Add small amounts to enhance salad dressings, marinades, soups, stuffings, and other dips and spreads. Look for tahini in the condiment or ethnic sections in the grocery store.
• Nutrition Information
• (Per serving)
• Calories: 101
• Total fat: 3.5g
• Saturated: 0.5g
• Trans: 0.0g
• Polyunsaturated: 1.5g
• Monounsaturated: 1.5g
• Cholesterol: 1mg
• Sodium: 89mg
• Carbohydrates: 13g
• Fiber: 4g
• Sugars: 2g
• Protein: 5g
• Calcium: 40mg
• Potassium: 188mg
• Dietary Exchanges
• 1 starch
• 1/2 lean meat

SPINACH ARTICHOKE HUMMUS WITH ROASTED RED PEPPERS

Steps:

• Heat olive oil in a small skillet over medium heat. Stir in the garlic and sesame seeds; cook and stir until garlic is tender, 3 to 5 minutes. Remove from heat and set aside. Heat water in another skillet. Add spinach. Cook and stir until spinach is wilted, 3 to 5 minutes. Drain and set aside.
• Place the garbanzo beans into a blender. Cover, and puree until smooth. Add the spinach, artichokes, and garlic mixture. Blend to desired consistency, pouring in reserved garbanzo bean liquid as needed. Spoon mixture into a bowl. Cover and refrigerate until chilled. Top with roasted red peppers before serving.

HUMMUS SPINACH ARTICHOKE DIP

Steps:

• Preheat oven to 375 degrees Fahrenheit.
• Mix all ingredients together in a large mixing bowl.
• Spread into baking dish that has been sprayed with nonstick cooking spray. Place in preheated oven and bake for 20-25 minutes or until heated through, golden brown on top and bubbling. Serve hot with crackers, chips, or pita bread.