Smoky Spinach Artichoke Hummus

Smoky Spinach and Artichoke Hummus, Hummus with Spinach and Artichoke, Spinach Artichoke Hummus

Smoky Spinach and Artichoke Hummus

I’ve been getting my menu set for Super Bowl Sunday and our annual “commercial viewing party” and I decided that there should be at least ONE thing that was healthy to eat.  This.  This is it! Smoky Spinach Artichoke Hummus. I’ll have to call it “Bean Dip” for Mr. Saucy to eat any, but whatever works! Right?

I was in the market not too long ago and spied in the deli a spinach artichoke hummus. I don’t buy store-bought hummus for several reasons. 1: It is ghastly expensive for teeny tiny containers. 2: Why is it always like wallpaper paste? 3: They add a ton of nasty stuff to those containers. 4: It is SO simple to make your own…and a boatload too!  For next to no money!

But!  As often happens…I thought, “Well…what a lovely idea!  I need to come up with a spinach artichoke hummus!”  And so I did.

Here’s the thing about making hummus at home.  Yes, it makes a boatload, but it also freezes well.  Yes.  It does!  I don’t often have any problem polishing off a batch of hummus…I use it for sandwich spreads, with fresh vegetables, on crackers or pita, mixed in with some scrambled eggs (truly delicious)…the possibilities are endless! Of course, you could make half of this recipe, too. *wink*

I always use Bush’s  Garbanzo beans (chick peas) for my hummus, because their beans are simply the best. Tahini can be located in most grocery stores in the health food, or specialty food aisles; it’s sesame paste and it is delicious. Some people leave it out of hummus, but I think it’s a key ingredient in really wonderful hummus.

This hummus?  It’s like a healthy version of spinach artichoke dip…no cheese or cream, just all the wonderful flavor!

If you don’t try this, you are crazy.  That is all.


Smoky Spinach Artichoke Hummus
Recipe type: Appetiser
  • 2 16 ounce cans garbanzo beans (of course, I use Bush's beans), drained and rinsed
  • 1 12 ounce package frozen, chopped spinach (thawed and drained)
  • 8 ounces artichoke hearts (drained)
  • 4 tablespoons tahini
  • 1 teaspoon smoked paprika
  • 3 cloves garlic
  • 2 lemons, juiced (about 4 tablespoons)
  • salt and pepper to taste
  • olive oil (about ¾ cup - drizzled in enough to make it creamy)
  1. Place all of the ingredients into the bowl of a food processor.
  2. Process until the ingredients are mixed.
  3. Slowly drizzle in olive oil until the mixture begins to smooth.
  4. Stop the processor, add any additional salt or pepper as needed.
  5. Continue to process, adding any additional olive oil to smooth the mixture.
  6. Place in a bowl and serve with pita crisps/crackers and/or crudités.


The assembled ingredients…

Dumped in the food processor…

Dig in!




About P ~ The Saucy Southerner

I started cooking when I was ten years old. For me, the process of cooking, from inception of a dish, to the execution, to the washing of the pots is sheer delight. I am now retired from a business I still own, in partnership with my husband. I used to work six days a week and still cook every night. Now, I'm gardening, still cooking, always having fun and hoping to share my joy with you. Thank you for reading...and commenting! P~
This entry was posted in Appetizers, Beans, Dips and Spreads, Snacks. Bookmark the permalink.

4 Responses to Smoky Spinach Artichoke Hummus

  1. Sarah Myers says:

    Guessing I should have stayed over a little longer for the finished product. Dang!!! this looks SOOOO good! Happy EATS <3 🙂

    • P~ says:

      Yes, well…you know me…always something new coming out of the kitchen! I’ll have some for you next weekend. 😉


  2. Just pinned this onto my recipes to try on Pinterest. I admit I have a soft spot for spinach artichoke dip in restaurants, loaded as it tends to be with a lot of cheese. This could be a nice alternative. And I love smoked paprika, use it all the time. It’s so good and not expensive.

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