Spinach Artichoke Hummus

2013-02-01 18.17.33

Hummus goes with everything. Okay, maybe not pancakes, but it’s great as an appetizer, a side dish, on sandwiches, for potlucks, or as a snack. The spinach makes it look green, but the flavor is rich and creamy.

1 can garbanzo beans, drained, but keep the liquid

1 TBS juice from a lemon

1 TBS tahini

1 tsp fresh minced garlic

2  TBS pine nuts

1/2 cup baby spinach

3 artichoke hearts

1/2 tsp sea salt

Place all ingredients, except the garbanzo bean juice, in a food processor. Process for 30 seconds or until you feel the mixture needs more liquid. Scrape down sides of processor bowl. Add 2 TBS of garbanzo bean juice and process again. Repeat this step until the hummus is the texture you desire.

This hummus can be eaten right away or store in the fridge overnight to let the flavors mix. It’s delicious either way. Serve with cut veggies, or your favorite cracker/chip.

Tip: I store my tahini upside down. That way when I need some, I am getting less oil.

Written by Deanna Meyler, PhD

Certified Vegan Lifestyle Coach & Educator. Sharing an everyday approach to being vegan.

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