Spinach Baby Artichoke Hummus
If spinach artichoke dip and hummus had a baby, it would be this creamy dreamy Spinach Baby Artichoke Hummus.
Made with Native Forest Baby Artichoke Hearts by Laurel of Catching Seeds. ⠀
This creamy hummus recipe is perfect for dunking veggies and crackers, spreading on sandwiches, and topping grain bowls and salads!
Pop everything in the food processor and you have yourself a delicious homemade hummus that will be sure to impress family, friends, and your belly! Yum!
Ingredients
- 1 can garbanzo beans, drained and rinsed
- 1/2 cup tahini
- 2 tablespoons lemon juice
- 1 clove garlic
- 1/2 teaspoon salt
- 1/4 cup ice water⠀
- 1 jar Native Forest Baby Artichoke Hearts, drained
- 1 cup defrosted frozen spinach⠀
Instructions
- Add the garbanzo beans, tahini, lemon juice, garlic, and salt to a food processor. Process until a paste forms, scraping down the sides as needed.
- Slowly drizzle in the ice water while the processor is running. This will make the hummus incredibly creamy!
- Add in the artichoke hearts and spinach and pulse until they are incorporated into the humus, but you can still see chunks of the artichokes and spinach. Serve and enjoy!⠀
