Garlicky Spinach-Artichoke Hummus is a crowd-pleaser and great game day recipe. Almost everyone at a party can eat it – it’s gluten-free, dairy-free and vegan. You can customize the amount of lemon juice, olive oil, salt and garlic depending on your taste and desire to zip it up! Best of all, it takes less than 10 minutes to put together.
Every blogger has a recipe that “everybody wants” and this is mine! They’re usually mystified about what’s in it. Is it guacamole? Is it pesto? I believe some of the mysterious flavor comes from the vinegar and some from the seasonings, like basil, in the artichoke-heart marinade.
Food processor or blender? You could use either (I like the food processor) but two cautions:
- A hummus (or any bean) dip tends to form an air pocket around the blade of a blender. It’s such a nuisance trying to push it down onto the blades. This is why, though I used to make this recipe in my Vitamix, I no longer do.
- The texture of the dip made in a blender will be extra-smooth, more like commercially-available hummus dips. If you like that, go for it! I prefer the chunkiness of the dip from the food processor.
Pre-prep notes:
- I cook my own garbanzos in the Instant Pot. I usually will soak for at least 8 hours, then pressure cook, 1 cup of dry garbanzos. This will yield the 3 cups of cooked beans that I use for this recipe. If you go with 1 can of garbanzos, which will give you about half that, you will want to cut everything else in half, at least to start.
- I buy organic spinach, usually from Costco, and freeze it in 2-cup batches. When I’m ready to make the hummus, I let the spinach thaw completely and squeeze it dry-ish before putting the ingredients together.
- We buy the large jars of artichoke hearts from Costco. Each jar is enough for four “big” batches of dip. If you are going to make a batch from just one can of garbanzos, you probably don’t want to invest in the big jar of artichoke hearts. I’m afraid they’d sitting in your fridge for quite a while before you used them all up in dip!
After your ingredients are assembled, into the food processor they all go!
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This tangy, garlicky hummus is a crowd-pleaser and great game day recipe. Almost everyone at a party can eat it – it’s gluten-free, dairy-free, tree-nut-free and vegan. Best of all, it takes less than 10 minutes to put together.
Ingredients
3 cups cooked garbanzos (from 1 cup dry, cooked in Instant Pot or from 2 cans of garbanzo beans), drained
3 cloves garlic, peeled and coarsely chopped
¼ cup tahini
6–8 ounces marinated artichoke hearts, undrained
2 cups frozen spinach, thawed and squeezed to remove water
2–4 Tablespoons lemon juice (about 1 large lemon)
1 ½ teaspoons sea salt, or to taste
2 Tablespoons olive oil plus more to drizzle onto dip as a garnish
Instructions
- Add cooked garbanzos to the food processor with the garlic. Process for about 30 seconds to blend the garlic in.
- Add the spinach, the tahini and the artichoke hearts with their marinade. Process until the spinach has been chopped into tiny bits and there are no large lumps of artichoke heart.
- Add the remaining ingredients and process until the dip is of a texture you like, about 1-2 minutes. Taste the dip to decide if it needs more salt or more lemon. If not quite salty enough, adjust the seasoning and blend quickly once more (see notes).
- Spoon into a dipping bowl and serve with vegetables like carrots, bell peppers, cherry tomatoes and cucumber slices, or chips.
Notes
If you will be serving this dip with salty chips, try it with one of those before adding more salt. Also remember that adding lemon juice will increase the salty flavor without adding more salt.
Traditionally this garlicky spinach-artichoke hummus would be drizzled with a couple tablespoonfuls of olive oil and served with pita bread. Although I rarely use the pita bread anymore, the olive oil gives richness to the taste, smell and feel of the dip. Here you can use an olive oil with lots of flavor!
Keywords: Garlicky hummus, party dip, gluten-free, dairy-free, tree-nut-free, vegan
