Spinach Hummus with Lemon Artichokes

Ingredients

This recipe is based off of a classic hummus preparation (chickpeas, tahini, lemon, garlic) with the addition of fresh spinach. Over the top, artichoke hearts are seared in olive oil for a slightly-crispy, lemony garnish. Here’s what this recipe calls for:

• Chickpeas (AKA Garbanzo Beans) - Hummus is essentially a chickpea pureé. See below for how to make this recipe with canned or dried chickpeas.
• Baby Spinach - Spinach gives this hummus a vibrant green color, Spring vibes and loads of vitamins and minerals. Popeye-approved snacking.
• Artichoke Hearts - We used canned, quartered artichoke hearts for this recipe. Be sure to drain the hearts and towel dry them well to achieve that golden sear!
• Tahini - Tahini is a pureéd paste made from roasted sesame seeds. It smells and tastes a bit like a bitter peanut butter. Use a high-quality tahini and stir well before using.
• Garlic Cloves - A couple cloves of garlic go a long way in flavoring this spinach hummus.
• Fresh Lemon Juice - We love a lot of bright lemony flavor in this dip. We use a good amount of juice in the hummus itself, drizzle a little more over the artichokes and garnish with ribbons of lemon zest.
• Olive Oil - A little olive oil lends to a rich, creamy mouth-feel. A generous drizzle over the top makes for an even more inviting presentation.
• Salt - Gotta season those chickpeas! We add a sprinkle of flaky salt, to finish, as well.

How to Make Spinach Hummus

This spinach and artichoke hummus recipe is so easy to make! Most of the ingredients get whipped until smooth in the food processor! Then, artichoke hearts get a quick sear and sprinkle of lemon juice. For the grande finale, top it all off with some fresh lemon zest, flaky salt and a generous drizzle of extra virgin olive oil! See for yourself! Check out our step-by-step How To Make Spinach Hummus with Lemon Artichokes video!

Choosing A Chickpea...Canned, Soaked or Pressure Cooked

For this recipe, you can use canned or dried chickpeas. Our preferred garbanzo bean (chickpea) for creamy hummus is dried and then pressure cooked. With this win-win method you get all the flavor of fresh chickpeas without having to worry about overnight soaking and long cooking times. Below are instructions for each chickpea option.

Making Hummus with Canned Chickpeas

This easiest method is a great time-saver! Canned chickpeas are not always as flavorful as dried, but they’re nearly ready to go!

1. Pop that can and drain your chickpeas into a colander. (If you wish, reserve your aquafaba for another recipe.) With cold water, rinse your chickpeas. Next, give those garbanzo beans a little peak and ensure no little pebbles have made their way into your can. (It happens!)
2. For extra smooth, silky hummus, we recommend simmering the canned chickpeas until they are extra soft and tender. If you’d like to, put the rinsed chickpeas in a medium sauce pot. Then, cover the chickpeas in a couple inches of cold water. Bring the water to boil and reduce to simmer. Simmer the chickpeas for 20 - 30 minutes until they are overcooked and easily smashed by the back of a spoon.
3. Drain chickpeas and peel, if desired. (See the How To Peel Chickpeas text and video, below).
4. That’s it! Easy, huh?

Making Hummus with Dried Chickpeas

Dried chickpeas are our preferred go-to for homemade Spinach Hummus! Go the traditional way with the tried-and-true stovetop method, or save yourself a day and try this quick, no-soak pressure-cooker hack! Either way, we recommend slightly overcooking your chickpeas for an extra smooth, creamy mouth-feel.

Soak & Stove

1. Examine your dried chickpeas for any discolored beans, small rocks or foreign objects. Place dried chickpeas in a colander and rinse with cold water.
2. Transfer chickpeas into medium mixing bowl and cover with cold water. To prevent dust particles, cover the bowl with a lid, clean kitchen towel or plastic wrap.
3. Let chickpeas soak overnight.
4. The next day, strain and rinse the soaked chickpeas. Transfer chickpeas to a medium sauce pot and cover them in a couple inches of cold water. Bring the water to boil and reduce to simmer. Simmer the chickpeas for 2 - 3 hours or until they are overcooked and easily smashed by the back of a spoon. (Soft, overcooked chickpeas make for creamier hummus!)
5. Drain chickpeas and peel, if desired. (See the How To Peel Chickpeas text and video, below). Otherwise, watch our How To Make Spinach Hummus video, or scroll straight to the recipe!

Pressure Cooker

1. Examine your dried chickpeas for any discolored beans, small rocks or foreign objects. Place dried chickpeas in a colander and rinse with cold water.
2. Add dried chickpeas to your pressure cooker’s vessel. Cover chickpeas in 2 liters (or 2 quarts, close enough) water.
3. Secure the lid and pressure valve of your pressure cooker. Process chickpeas under high pressure for 55 minutes. (55 minutes will yield soft, overcooked chickpeas that are perfect for silky spinach hummus! If you are using this method to prepare chickpeas for another recipe, decrease the cooking time for a more al dente garbanzo bean.)
4. Carefully, release the pressure and allow chickpeas to cool slightly before handling.
5. Drain chickpeas and peel, if desired. (How to Video below!). Otherwise, check out How To Make Spinach Hummus above!

What to Serve with Spinach Artichoke Hummus

This Spinach Hummus with Lemon Artichoke dip is so good! We love to serve it at dinner parties, pot-lucks or with a glass of rosé on the patio! This Spinach Hummus recipe is delicious with our Perfectly Puffed Pita Pocket recipe. I mean, come on. Pita bread and hummus? Meant to be.

This spinach and artichoke hummus is also delicious with other flatbreads, crackers (we love crispy rice crackers), pretzels or a good, olive-oily focaccia bread. Some raw veggies would make for an even healthier (and gluten-free!) dippable.

Saving, Storing & Eating the Leftovers

Have some leftover? Leftover Spinach Hummus can be kept in an airtight container in the refrigerator for up to 2 - 3 days.

We love to use the leftover spinach hummus as a sandwich spread! try it schmeared in a grilled chicken hummus wrap with roasted red peppers and crumbled feta. It's delicious!