Garlicky Spinach-Artichoke Hummus
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.
Servings 4 cups
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!