Smoky 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.

P~

Smoky Spinach Artichoke Hummus

 

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Author: The Saucy Southerner

Recipe type: Appetiser

Ingredients

• 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)

Instructions

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.

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The assembled ingredients…

Dumped in the food processor…

Dig in!