Spinach Artichoke Hummus

This light and creamy spinach artichoke hummus is great to use as a dip or spread, for an appetizer or to punch up the flavor of a sandwich or wrap!

I am a hummus lover, through and through.

I like it plain and I like it flavored up in a hundred different ways.

I like it with veggies, crackers, pretzels, on toast, as a sandwich spread and sometimes just with a spoon. My kids aren't big into dipping and prefer their beloved beet hummus with a spoon.

I get it. No distractions.

Spinach and artichoke go so well together in dips so I figured, why not put them together in hummus?

Good idea, folks. Good idea.

This spinach artichoke hummus is bright and flavorful and you get the hint of the veggies flavor combined with the creaminess of the hummus.

Layers of flavor here. Lovely layers.

(By the way, a few months after I first made this, I did notice that they sell spinach-artichoke hummus at the store. Good to know I'm not the only one who thinks this is a great combo!)

It also makes for a lighter way to serve spinach and artichoke together — no heavy cheeses to weigh you down like in some of those dips.

Just a fresh, bright hummus, waiting to be scooped onto veggies, crackers, pretzels, pita, a sandwich/wrap - you name it! Also, don't forget the spoon if you just want to get down to business.

Now, I’ve got some notes, tips and substitutions coming up below on how to make spinach artichoke hummus. Just tryin’ to be helpful.

If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.

Recipe Notes:

• Chickpeas – These are also called garbanzo beans. You can buy a can at the store or make your own chickpeas in the crock pot for extra tender chickpeas that result in even creamier hummus. (I do it overnight; so easy!) 
• Draining – You can rinse and drain the canned chickpeas all the way OR you can reserve a couple of tablespoons of the canned liquid to use for the hummus. I love the extra flavor this adds.
• Tahini – This is a paste made from sesame seeds and sold in jars at the store. The various brands can have big differences in flavor and really affect the taste of your hummus. Many stores only sell one brand, but you might want to experiment and find the flavor you like best.
• Spinach - You need a full packed cup of baby or regular spinach leaves. (This is fresh spinach, NOT cooked or frozen spinach.)
• Lemon juice – Adjust the amount of lemon juice to your liking. Add a little extra for extra freshness and lemony flavor, or use a little less if you want it more as a background flavor. You could add some lemon zest if you want some serious lemon flavor.

Now, this version, like my healthy homemade hummus base recipe, doesn't use any olive oil.

However, you can absolutely drizzle in some extra virgin olive oil as you are blending your hummus or serve it with a little puddle of oil drizzled in the middle of the bowl.

Serve this homemade hummus with your favorite fresh veggies, crackers and pretzels for an appetizer that everyone will want to dive into.

You can also use it as a spread for baguette slices or sandwiches or wraps. Adds so much flavor and creaminess!

Last thing - what to do with leftovers.

Hummus can be stored in the refrigerator, in a covered container (or in a bowl covered with plastic wrap) for up to 7-10 days.

And if you are a hummus lover like me and want to change up the flavors, check out this Mediterranean layered hummus dip and southwestern hummus for a different twist. 

I even make a festive holiday hummus that uses a roasted red pepper hummus as a base. ❤️

For now, I hope you give this spinach artichoke hummus recipe a try soon. I think you're gonna love it.

Enjoy!

XO,

Kathryn

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3.43 from 7 votes

Spinach Artichoke Hummus

This light but creamy spinach artichoke hummus is great to use as a dip or spread, for an appetizer or to punch up the flavor of a sandwich or wrap!

Prep Time10 minutes mins

Total Time10 minutes mins

Yield: 2 cups

1x2x3x

Cook Mode

Ingredients

• 1 (15 oz.) can chickpeas, rinsed and drained with 2 tablespoons of the can's liquid reserved
• 1 heaping cup packed fresh spinach leaves
• 3 artichoke hearts (from jar, packed in oil but not marinated)
• Juice of 1 lemon
• 2 tablespoons tahini
• 2 tablespoons water or liquid reserved from chick peas
• 1 clove garlic
• ½ teaspoon salt

Instructions

• Mix everything together in a food processor (I crammed it all into my small one but it would be easier to use a big one) and blend until smooth. Add an extra splash of water, lemon juice or oil if you need to, to get it to the right consistency.
• Taste and adjust the salt.
• Serve with veggies and crackers or pretzels or use as a sandwich/wrap spread.

Notes

Chickpeas – These are also called garbanzo beans. You can buy a can at the store or make your own chickpeas in the crock pot for extra tender chickpeas that result in even creamier hummus. (I do it overnight; so easy!) 

Draining – You can rinse and drain the canned chickpeas all the way OR you can reserve a couple of tablespoons of the canned liquid to use for the hummus. I love the extra flavor this adds.

Tahini – This is a paste made from sesame seeds and sold in jars at the store. The various brands can have big differences in flavor and really affect the taste of your hummus. Many stores only sell one brand, but you might want to experiment and find the flavor you like best.

Spinach - You need a full packed cup of fresh baby or regular spinach leaves. (This is fresh spinach, NOT cooked or frozen spinach.)

Lemon juice - Adjust to your liking. Use a little more for extra lemon flavor or a little less if you want it just as a background note.

Storage - Hummus can be stored in the refrigerator, in a covered container (or in a bowl covered with plastic wrap), for up to 7-10 days.

Nutrition

Serving: 1/4 cup | Calories: 119kcal | Carbohydrates: 17g | Protein: 6g | Fat: 3g | Polyunsaturated Fat: 3g | Sodium: 159mg | Fiber: 5g | Sugar: 3g

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