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Introduction
Hummus, a beloved Middle Eastern dip, has its roots in ancient Arab cuisine, where it was a staple food made with simple ingredients like chickpeas, tahini, and lemon. This artichoke spinach variation adds a modern twist, incorporating the unique flavors of the artichoke, a vegetable revered by the ancient Greeks and Romans for its culinary versatility. The spinach lends a vibrant green hue and a nutrient boost, making this hummus a true Mediterranean medley that marries tradition with contemporary health consciousness.
Ingredients
• 1 (15 oz) can chickpeas, drained and rinsed
• 1 (14 oz) can artichoke hearts, drained and roughly chopped
• 2 cups fresh spinach leaves, washed and stems removed
• 1/4 cup tahini (sesame seed paste)
• 1/4 cup freshly squeezed lemon juice
• 2 cloves garlic, minced
• 2 tablespoons extra virgin olive oil, plus more for drizzling
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika, plus more for garnish
• 1/4 teaspoon cayenne pepper (optional)
• Salt and freshly ground black pepper, to taste
Step 1:
Drain and rinse the chickpeas, then transfer them to a food processor or high-speed blender.
Step 2:
Add the drained and roughly chopped artichoke hearts, fresh spinach leaves, tahini, lemon juice, minced garlic, 2 tablespoons of olive oil, ground cumin, paprika, and cayenne pepper (if using) to the food processor.
Step 3:
Season with salt and freshly ground black pepper to taste.
Step 4:
Blend the ingredients together until a smooth and creamy consistency is achieved, scraping down the sides of the food processor as needed. If the mixture seems too thick, add a tablespoon or two of water or vegetable broth to reach the desired consistency.
Step 5:
Transfer the hummus to a serving bowl and drizzle with additional olive oil and a sprinkle of paprika for garnish.
Q: Can I use canned or frozen spinach instead of fresh?
A: Yes, you can substitute frozen spinach (thawed and drained) for fresh spinach if desired. The texture and flavor may be slightly different, but it will work in the recipe.
Q: Can I make this hummus ahead of time?
A: Yes, this hummus can be prepared a day or two in advance and stored in the refrigerator until ready to serve. It may thicken slightly, so you may need to add a splash of water or lemon juice to loosen it up before serving.
Q: Is this recipe vegan and gluten-free?
A: Yes, this artichoke spinach hummus recipe is both vegan and gluten-free, making it suitable for various dietary restrictions.
• For a creamier texture, you can remove the skins from the chickpeas before blending.
• You can substitute frozen spinach (thawed and drained) for fresh spinach if desired.
• If you prefer a thinner consistency, add a tablespoon or two of water or vegetable broth while blending.
• For a nutritional boost, consider adding a tablespoon of ground flaxseed or chia seeds to the hummus.
• This recipe is vegan, gluten-free, and nut-free, making it suitable for various dietary restrictions.
Serve the artichoke spinach hummus with fresh vegetables, pita bread, or crackers for dipping.
Store any leftover hummus in an airtight container in the refrigerator for up to 5 days.
This recipe comes together quickly, but if you want to save time, you can prepare the ingredients in advance and have them ready to blend when needed.
- For a creamier texture, remove the skins from the chickpeas before blending.
- Taste the hummus and adjust seasoning as needed, adding more lemon juice, salt, or spices to suit your taste.
- If you prefer a thinner consistency, gradually add water or vegetable broth while blending until you reach the desired texture.
For a nutty twist, substitute tahini with almond or cashew butter. For a spicier version, increase the amount of cayenne pepper or add a pinch of crushed red pepper flakes.
This artichoke spinach hummus pairs well with white wine or a refreshing lemonade. It also makes a great accompaniment to grilled meats or roasted vegetables.
This recipe can be enjoyed year-round, but it's best when spinach and artichokes are in peak season during the spring and early summer months.
This recipe is nut-free and gluten-free, but it does contain sesame seeds (in the form of tahini).
