Hummus is one of the basics I always try to have in the fridge, it can be used as a spread or filling in a wrap but also as a dip or even thinned out as a sauce for pasta. A new version today, this Spinach Artichoke Hummus is a bit spicy from the added mustard which works delicious with the spinach and chopped artichoke hearts.
This spinach artichoke hummus has a bit more structure because of the finely chopped artichoke hearts. These are store bought and were marinated with some herbs in water not oil. I did rinse them off to remove the excess salt. The other main ingredient besides chickpeas is blanched baby spinach.
I added in some mustard instead of the more usual spices like cumin powder to compliment the artichoke and spinach. You can find the printable recipe on the bottom of this page.
When all processed to your liking add in the finally chopped artichoke hearts and fold in with a fork. I don’t process these to keep more texture in the hummus.
Hummus is quite a versatile food! I served it here with my 3 grain crackers, working on the recipe, sliced radish and micro greens from the windowsill garden haha. Theses cuties are really easy to grow, lots of variety in taste and so much more economical then store bought.
Besides eating it on crackers I will be enjoying it as a dip for veggies, adding it to pita bread and spreading it on toast. This turned out t o be a delicious combination, crunchy cracker, hummus, radish and sprouts …. if you are also a hummus lover click HERE for a more traditional version.
I am also trying something new, I will be making a “sauce” out this spinach artichoke hummus by adding some of it to freshly cooked pasta and more wilted spinach.
If you like to save this recipe you can pin the picture below to your Pinterest board!
I hope you give this variation a try! If you do let me know how it turned out,
Spinach Artichoke Hummus
- 1 cup chickpeas cooked
- 1 cup artichoke hearts marinated in water rinsed for less salt, optional
- 1/2 cup wilted/blanched spinach water pressed out, it was a half pound bag of fresh spinach
- 2 Tbsp. tahini
- 2 tsp. mustard
- 2 Tbsp. lemon juice
- 1 clove garlic or some garlic powder, optional
- salt and black pepper to taste
- Pulse the chickpeas until broken down.
- Add in the cold spinach from which you have pressed the excess water out of, also the tahini, lemon juice and mustard. Pulse until you get a desired consistency. You can add a Tbsp. of water if needed.
- Chop the artichoke hearts fine and stir in to the hummus with a fork. Season to taste. The marinated artichoke hearts tend to be salty so it is better to season after those are stirred in.