It is a silky smooth hummus that the store bought tubs can t hold a candle to flecked with salty sweet artichokes and fresh spinach with a kiss of good olive oil and a squeeze of bright lemon. So if desired you could add more olive oil and or water to the food processor when making the hummus base to adjust the consistency up to 2 tablespoons additional of each. Stir in the garlic and sesame seeds. I am really into serving hot cheesy dips at parties and the classic hot spinach and artichoke dip is one of my goto recipes and with good reason. If hummus is too thick process 1 tablespoon reserved liquid from beans into the mixture.
In a large food processor process garbanzo beans with tahini and lemon juice until smooth. Remove from heat and set aside. Heat water in another skillet. Add artichokes and saute an additional minute. Add the spinach and pulse a few times until it is incorporated but not pureed.
-
RELATED ARTICLE :
- thousand island dressing ingredients kraft
- totchos recipe
- tortellini alla carbonara
The hummus does thicken up a tad after adding the spinach and artichokes and after chilling out in the fridge. The traditional hummus combined with some fresh spinach and artichokes plus a little bit of cayenne pepper the ultimate punch of flavor. Spinach artichoke dip and hummus had a baby and it is the golden child. Preparation add chickpeas spinach artichoke hearts garlic tahini lemon juice and seasonings to the bowl of a 2 quart food processor. We need to be punched with a lot of flavor on monday mornings don t we.
In a medium skillet heat olive oil garlic and spinach for about 3 minutes stirring frequently until spinach wilts. Cook and stir until garlic is tender 3 to 5 minutes. Add the olive oil tahini and lemon juice and process until smooth adding more liquid either the liquid from the can of chickpeas or some water if necessary. 2 cloves garlic peeled and smashed. In a medium skillet heat olive oil garlic and spinach for about 3 minutes stirring frequently until spinach wilts.
2 cloves garlic peeled and smashed. The hummus does thicken up a tad after adding the spinach and artichokes and after chilling out in the fridge. A healthy yummy idea to serve as a snack appetizer or game day. In a large food processor process garbanzo beans with tahini and lemon juice until smooth. In a food processor puree the chickpeas and garlic.
Add the olive oil tahini and lemon juice and process until smooth adding more liquid either the liquid from the can of chickpeas or some water if necessary. It is a silky smooth hummus that the store bought tubs can t hold a candle to flecked with salty sweet artichokes and fresh spinach with a kiss of good olive oil and a squeeze of bright lemon.
