Spinach Artichoke Hummus

If you’re using frozen spinach, skip the next 3 steps and defrost the spinach–either via microwave or boiling via stovetop. Make sure to wring the water out of the spinach afterward–don’t worry about getting every last drop though.

Heat a sauté pan to medium. Once the pan is heated, pour 1 Tbsp. olive oil into the pan.

Once the oil is heated, add the spinach and stir. The spinach will wilt pretty quickly, so keep stirring! Add salt and pepper to taste while the spinach is wilting.

When the spinach is completely cooked, turn off the stove and remove the pan from the heat.

While the spinach is cooling, toss the garlic into the food processor with the blades on (through the tube at the top).

Add the garbanzo beans/chickpeas into the processor.

Add the tahini paste, lemon juice and salt. Turn off the processor for now and scrape the sides of the processor bowl down to ensure everything will get mixed evenly. Be careful–the blades are VERY sharp!

When the spinach has cooled down to room temperature, turn the processor on and add the spinach to the mix.

Allow the spinach to mix thoroughly into the hummus, then add the artichoke hearts and mix again.

Add 1 Tbsp. of the reserved liquid. At this point, you can decide on your preferred consistency–add more liquid if you want your hummus to be smoother and thinner. (I only used 1 Tbsp.)

Turn off the processor and scrape the hummus into an airtight container. The hummus will be good in the fridge for five days. If you want to save it for later, feel free to freeze it–it freezes quite well!

Right before serving, drizzle a small amount of olive oil and crack pepper on the top.