Spinach Artichoke Hummus
Creamy and flavorful, this Spinach Artichoke Hummus is a fun twist on your favorite dip. It's healthy, super tasty, and great with raw veggies, crackers, on sandwiches, and more. Make it fully blended and smooth or leave it chunky (your choice)... either way this might become your new favorite dip!
Equipment
- 1 Blender High-powered blender like Vitamix or Blendtec recommended, but not required. A food processor may also be used.
- 1 Tamper If your blender comes with one, this will help during the process.
- 1 Blender spatula This is optional but it helps me get every last bit of deliciousness out of the blender.
Ingredients
- 1+½ cups no-salt-added chickpeas, 15-ounce can, drained (but save the liquid!)
- ½ cup aquafaba, chickpea liquid from the can or leftover from boiling them if you made them from dried
- 2 tablespoons sesame seeds, or tahini, feel free to omit if you are eating very low fat or see notes for substitutions
- 3 tablespoons lemon juice, fresh squeezed preferred
- 1-2 cloves garlic, or 1 + ½ teaspoons granulated garlic
- 1.5 teaspoons granulated onion
- 2-3 teaspoons white or yellow miso paste, or use ½ - ¾ teaspoon salt, see notes for explanation
- 1 teaspoon dried oregano, or use 1 tablespoon fresh oregano leaves (or more to taste)
- ½ teaspoon dried basil, or use ½ tablespoon of fresh basil (or more to taste)
- 14.1 ounce can artichoke hearts, in brine/water (not oil), drained
- 2 cups baby spinach, packed
- 3 tablespoons nutritional yeast, for a cheesy flavor
Instructions
- Start by making the hummus portion of this recipe: Add the chickpeas, a half cup of the aquafaba (reserving the rest to add as needed), sesame seeds or tahini, lemon juice, garlic, granulated onion, and salt or miso if using.
- Blend it up: Blend on high for 1-2 minutes, until smooth and creamy. If you do not have a high-powered blender (such as a Vitamix or Blendtec), you may need to either stop and scrape down the sides every so often with a spatula, or you may need a bit more liquid to blend. Try adding another tablespoon of aquafaba and using a spatula (stop the blender first!) to move the hummus to allow the liquid to get down to the blades.
- Taste and adjust: Now is a great time to taste the hummus and adjust any flavors. It won't taste like spinach artichoke hummus yet, but it's better to adjust the salt/lemon/garlic levels now.
- Add remaining ingredients: Give the artichoke hearts a rough chop on your cutting board—this is especially helpful if you are looking to make a chunky hummus. Add the dried basil, oregano, nutritional yeast, artichoke hearts, and LASTLY the spinach. I recommend adding the spinach last because if you add it below the other ingredients, it has a tendency to get fully blended and make your dip into green hummus. Which, if you want your hummus super smooth or you don't care about the color, that's totally fine! Sometimes I blend it smooth and sometimes I leave it chunky. If you prefer it really chunky, add the spinach last and pay attention to the next step.
- Pulse: I recommend using a tamper for this step if your blender has one. A tamper allows you to push the contents of the blender toward the blades safely while the blender is on. It's not safe to use a spatula or long spoon while the blender is in motion. I've ruined spatulas this way and ended up with inedible hummus. So pulse the blades a few times until the spinach artichoke hummus is your desired texture. You may need to stop the blender and stir the ingredients and pulse again to get everything chopped evenly.
- To Serve: If you'd like this served warm, place it in a microwave-safe serving dish and microwave until it reaches the desired temperature. Serve immediately. If you prefer it chilled, then add place it in an airtight container and refrigerate for at least 2 hours and up to 5 days. You can also serve it right away, room temperature if you just can't wait!
Video
Notes
- Use Another Green: Any other leafy green will work in place of the spinach. For texture I recommend using baby greens. Try baby kale, chard, or even arugula for a peppery twist. "Adult" spinach is fine, but greens like adult kale may be too rough to enjoy raw in this dip. If you're still set on using non-baby varieties, try blanching them, squeezing out the excess liquid, and giving them a rough chop.
- Sesame Seeds: Even though I limit my intake of dietary fat, I do always use sesame seeds or tahini in my hummus. If you have a high powered blender, you can use sesame seeds for slightly less fat. Some folks prefer to grind the sesame seeds first in a spice grinder. I blend my hummus for 90 seconds - 2 minutes so I don't have the issue of gritty hummus, but if you do not have a Vitamix, you may want to either use ground sesame seeds or tahini. Or leave it out and it will still be a delicious dip.
- Fresh Squeezed Lemon Juice: I prefer fresh squeezed lemon juice but I have to be realistic and tell you I don't always have it. Or sometimes I'm honestly too lazy to squeeze it. I LOVE the Italian Volcano brand of bottled lemon juice (it's organic and so much better than any other brand I've tried), which I often purchase in a 2-pack from Costco.
- White or Yellow Miso Paste: This is to replace the salt in the recipe, but I also love the little hint of umami flavors. Per Dr. Michael Greger of NutritionFacts.org, the soy in miso has a protective effect so the sodium in miso paste will not affect us negatively. Please feel free to omit or use a pinch of salt if that is what you prefer.
Nutrition
Calories: 98kcal
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