Spinach Artichoke Hummus

A recipe from:  http://www.antoniotahhan.com/tag/chickpeas

spin_art_hummus

2 15.5 oz. can of chickpeas, rinsed
2 garlic cloves
3 tbsp. olive oil
3 tbsp. lemon juice, freshly squeezed
3 tbsp. tahini
6 oz. frozen artichokes
5 oz. frozen spinach
salt, to taste

Putting them all together
Again, this hummus is just as easy to make. First, defrost the spinach and squeeze out as much of the water as possible. Next, steam (or boil in 1/4 cup of water) the artichokes for 4-5 minutes and then sauté them in olive oil for a couple more. By sautéing the artichoke you cook out most of the water and are left with its natural Mediterranean flavor. Process the drained spinach and sautéed artichokes along with the chickpeas, garlic, lemon juice, olive oil and salt. Finally, transfer into a bowl and mix in the tahini by hand; cover and chill in the refrigerator until ready to serve.
Spread the hummus in a shallow bowl and garnish with sautéed artichokes and a drizzle of extra virgin olive oil. Serve this hummus with whole grain pita chips and enjoy!

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