What is it about that classic combo of spinach and artichoke? The popular dip brings fun memories of parties and friends and is used as a pizza topping for a casual dinner. My favorite way is adding them to a wrap with some hummus.
That is where the inspiration for this spinach and artichoke hummus came from. A Mediterranean sandwich wrap I had one day filled with hummus and loaded with baby spinach and vegetables.
Why not mix them together? The flavors compliment each other and with a pop of extra lemon and garlic with the creaminess of the tahini and beans, it becomes a delicious treat.
Spread this on a wrap for lunch or a protein-filled snack, or enjoy it with some warmed pita bread and veggies. It might just become a new favorite!
What You Will Need to Make the Hummus
While you can buy premade hummus, it is easy to make at home and this spinach and artichoke hummus is not one I’ve found premade. That makes it extra special!
Most of the ingredients you’ll need to make it are things you can keep on hand or likely have as staples in the fridge or pantry.
Chickpeas
I used 1 can, or about 1 – ½ cups of drained and rinsed chickpeas. Why drain and rinse them? Canned beans have a fair amount of sodium but when you drain and then rinse them you rinse off a lot of that extra salt, reducing the sodium by about 40%.
Tahini
Tahini is a sesame seed paste, similar to peanut butter. It is used in many Mediterranean and Middle Eastern dishes and gives hummus its creamy texture and nutty flavor. Like nuts, sesame seeds are a good source of healthy fats and magnesium, both important for supporting brain and heart health. It is recommended as part of the MIND diet as well and I always keep a jar in the fridge.
Lemon Juice
The juice from one ripe lemon is plenty to give this hummus a vibrant, fresh flavor, and using lemon juice allows you to cut back on the amount of added salt you need to boost the flavor.
Olive Oil
Extra virgin olive oil adds an herby flavor to this. Use a good quality EVOO, like Cobram Estates, for the best flavor.
Garlic
1 large clove or 2 small – Add as much, or as little, fresh garlic as you like. 2 medium cloves made it pretty garlicky so you may want to stick with 2 smaller ones or one on the larger side. For hummus, always use fresh garlic if you can over garlic powder. Fresh garlic adds more of the garlicky flavor you are looking for.
Artichokes
Canned artichoke hearts work the best for this as they’ve been cooked and puree easily. I had a few leftover quarters from the can that I served on the top. You could chop them roughly and mix them in before serving for a more chunky hummus.
Spinach
Last, but one of the main components of this hummus is the spinach. You can use fresh, baby spinach, lightly sauteed in olive oil and chopped, or frozen chopped spinach that has been well squeezed. You’ll need 1, 10 oz package of fresh spinach to make about 1 cup cooked. You could also use ½ a block of frozen spinach. If using frozen spinach, thaw it overnight, and then squeeze it well. You don’t want to add any extra liquid to the hummus or it will be watery.
Salt
I use kosher salt to keep the added sodium to a minimum but to get the flavor boost I am looking for. If you use regular canned beans rather than low sodium you may not need to add any salt at all.
Equipment
I don’t usually list equipment needed for recipes but feel it’s important here. To make a smooth hummus you’ll need a food processor that can hold at least 7 cups.
How to Make the Hummus
Making homemade hummus is quick and really very easy. It usually is just a matter of adding all the ingredients to your food processor and pureeing it. I chose to hand-mix the spinach at the end, but you could certainly puree it all together if you want.
Step 1 – Make the Hummus
Place everything but the spinach in the bowl of your food processor. Process until the mixture is smooth. You can add a little extra EVOO or lemon juice if it is too thick.
Step 2 – Prepare the Spinach
If you are using fresh baby spinach, wash it and chop it into rough pieces. Place a little evoo in a frying pan and add the spinach. Saute until it is just wilted and remove it from the pan to a bowl to cool. Mix it in right before serving.
Step 3 – Mix the Spinach and Artichoke Hummus
Once the spinach is cooled, gently stir it into the hummus mixture and serve.
Variations
For some extra flavor, use marinated artichokes in place of canned. You could use some of the liquid from the marinade in place of some of the extra virgin olive oil.
Roasted garlic adds a smokey and toned-down garlic flavor which would be lovely in this recipe.
Frequently Asked Questions – FAQs
Can you use frozen, block spinach?
Yes, you can use frozen, block spinach. Thaw it overnight in the fridge and squeeze it well before mixing it into the hummus.
Can you use canned spinach?
You can use canned spinach but you’ll want to drain it and squeeze it well before mixing it into the hummus.
Can you use frozen artichoke hearts?
Yes, but you’ll need to thaw them and pat them dry before adding them to the food processor.
My hummus is watery, what happened?
If you used frozen or canned spinach, you may not have gotten enough of the liquid squeezed out or the beans weren’t drained well enough. Add some extra chickpeas and a little more tahini and puree them with the hummus. You may be able to thicken it a bit.
My tahini has separated, is it safe to use?
Yes, it’s perfectly safe to use but you’ll need to mix it back together. When it separates it is just the oil separating from the solids but there is nothing wrong with it!
Storage Tips
Store any remaining spinach and artichoke hummus in a resealable container in the refrigerator. It will keep for 5 – 6 days.
Other Recipes You May Love
- If you like the combination of spinach and artichokes my Italian Sausage Casserole with Spinach and Artichokes is a hearty and comforting meal.
- For another simple snack try my Italian Stuffed Mushrooms – baby bella mushrooms filled with spinach and sundried tomatoes.
Lemony Spinach and Artichoke Hummus
Equipment
Ingredients
- 1 16 oz can chickpeas drained and rinsed
- ½ cup tahini paste
- 3 tbsp lemon juice freshly squeezed
- 1 cup canned artichoke quarters drained and patted dry
- ½ cup olive oil extra virgin
- 1 each large garlic clove or 2 small
- ½ tsp kosher salt
- 10 oz fresh baby spinach chopped
- 1 tsp. olive oil extra virgin
Instructions
- Place chickpeas, tahini paste, lemon juice, artichokes, olive oil, garlic, and salt in the bowl of a food processor. Process until the mixture is smooth.
- Saute spinach with a little olive oil in a saute pan until just wilted. Remove from the pan and cool.
- Mix cooled spinach into the hummus gently just before serving. Serve with pita wedges and cut vegetables.
