A delicious twist on a much loved recipe in our household.
Course: Side Dish
1cup artichoke hearts marinated in waterrinsed for less salt, optional
1/2cup wilted/blanched spinachwater pressed out, it was a half pound bag of fresh spinach
1clovegarlic 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.
The spinach artichoke mustard combination is just delicious in this hummus! This recipe can serve from 2 to 4 people depending on if it is eaten as a snack on crackers or as a meal.