Artichoke Spinich Hummus Food

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SPINACH ARTICHOKE HUMMUS



Spinach artichoke hummus image

This light but creamy spinach artichoke hummus is great to use as a dip or spread, for an appetizer or to punch up the flavor of a sandwich or wrap!

Provided by Kathryn Doherty

Categories     Appetizers & Snacks

Time 10m

Number Of Ingredients 8

1 (15 oz.) can chickpeas, rinsed and drained with 2 tablespoons of the can's liquid reserved
1 heaping cup packed fresh spinach leaves
3 artichoke hearts (from jar, packed in oil but not marinated)
Juice of one lemon
2 tablespoons tahini
2 tablespoons water or liquid reserved from chick peas
1 clove garlic
1/2 teaspoon salt

Steps:

  • Mix everything together in a food processor (I crammed it all into my small one but it would be easier to use a big one) and blend until smooth. Add an extra splash of water, lemon juice or oil if you need to, to get it to the right consistency.
  • Taste and adjust the salt.
  • Serve with veggies and crackers or pretzels or use as a sandwich/wrap spread. Delicious!

Nutrition Facts : Calories 119 calories, Carbohydrate 17 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 3 grams fat, Fiber 5 grams fiber, Protein 6 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1/4 cup, Sodium 159 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat

SPINACH & ARTICHOKE HUMMUS RECIPE BY TASTY



Spinach & Artichoke Hummus Recipe by Tasty image

Here's what you need: chickpeas, baby spinach, artichoke hearts, garlic, tahini sauce, lemon juice, salt, black pepper, extra virgin olive oil

Provided by Jordan Kenna

Categories     Snacks

Yield 4 servings

Number Of Ingredients 9

14 oz chickpeas, 1 can
1 cup baby spinach
3 artichoke hearts
1 clove garlic
3 tablespoons tahini sauce
2 tablespoons lemon juice
½ teaspoon salt
½ teaspoon black pepper
2 tablespoons extra virgin olive oil

Steps:

  • Add chickpeas, spinach, artichoke hearts, garlic, tahini, lemon juice, and seasonings to the bowl of a 2-quart food processor. Blend until smooth.
  • While blending, slowly add in the olive oil until hummus is creamy and smooth.
  • Garnish with a few leaves of spinach, additional chopped artichoke hearts, and a drizzle of olive oil.
  • Enjoy!

Nutrition Facts : Calories 283 calories, Carbohydrate 30 grams, Fat 14 grams, Fiber 9 grams, Protein 11 grams, Sugar 5 grams

ARTICHOKE SPINACH HUMMUS



Artichoke Spinach Hummus image

This is a home-made version of Basha Artichoke Spinach Hommus. I love it but live too far away from Cosco to get it, so I made up my own.

Provided by Erin 2

Categories     Lunch/Snacks

Time 10m

Yield 6 serving(s)

Number Of Ingredients 10

1 (15 ounce) can garbanzo beans, drained (chick-peas)
3 tablespoons tahini
2 tablespoons marinated artichoke hearts
2 tablespoons extra virgin olive oil
1 tablespoon lemon juice
3 tablespoons water
1 garlic clove, large, minced
1/2 teaspoon salt (or sea salt to taste)
2 tablespoons frozen spinach, chopped, thawed and drained well
1/4 teaspoon vinegar

Steps:

  • Mix all ingredients except for spinach in food processor or blender until smooth.
  • Stir finely chopped spinach into mixture.
  • This will thicken after refrigeration, and is good for at least 2 weeks in the refrigerator (I've never had any last beyond then!).
  • I serve with reduced-fat Triscuits for a high fiber lunch.

SPINACH-ARTICHOKE HUMMUS



Spinach-Artichoke Hummus image

A recipe I made up for Super Bowl Sunday, inspired by some really good store-bought spinach-artichoke hummus. I thought that using hummus as a base was a brilliant way to veganize spinach-artichoke dip (one of my favorites), so I decided to make my own, chunkier version. Serve with Recipe #473753. See my blog post here: http://veganomics101.wordpress.com/2012/02/06/spinach-artichoke-hummus-with-fresh-pita-chips/

Provided by Prose

Categories     Spinach

Time 10m

Yield 10 serving(s)

Number Of Ingredients 7

28 ounces chickpeas (drained, but liquid reserved)
2 garlic cloves
1/4 cup olive oil
1/3 cup tahini
1/2 lemon (juice of)
10 ounces frozen spinach (thawed, squeezed, and drained)
14 ounces artichoke hearts, quartered (drained)

Steps:

  • 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.
  • Add the spinach, and pulse a few times, until it is incorporated but not pureed.
  • Transfer to a bowl and stir in the artichoke hearts by hand.
  • Serve with fresh pita chips!

Nutrition Facts : Calories 219.6, Fat 10.5, SaturatedFat 1.4, Sodium 290.5, Carbohydrate 26.6, Fiber 8.7, Sugar 0.7, Protein 7.7

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