Ingredients for Artichoke Spinach Hummus
- Garbanzo Beans
- 1/4 cup tahini
- Marinated Artichoke Hearts
- Extra Virgin Olive Oil
- 1/4 cup lemon juice
- 2-4 tablespoons water (optional, to adjust consistency)
- Garlic Clove
- 1/2 teaspoon salt
- Frozen Spinach
- Vinegar
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How to Make Artichoke Spinach Hummus
- Combine 1 (15-ounce) can chickpeas (drained and rinsed), 1 (14-ounce) can artichoke hearts (drained and quartered), 1/4 cup tahini, 1/4 cup lemon juice, 2 cloves garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a food processor or blender.
- Process until completely smooth, scraping down the sides as needed. Add 2-4 tablespoons of water, one tablespoon at a time, if necessary to reach desired consistency.
- Stir in 1 cup of finely chopped fresh spinach.
- Transfer to an airtight container and refrigerate for at least 30 minutes to allow flavors to meld and the hummus to thicken. (It will keep for up to 2 weeks in the refrigerator).
- Serve with reduced-fat Triscuits, pita bread, or your favorite vegetable dippers for a healthy and satisfying meal or snack.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
0g
Fat
6g
Carbs
6g
