Cooking for Wellness

Spinach Artichoke Hummus

Dec. 17, 2016

This hummus variation contains vitamin A and dietary fiber from the added spinach and artichokes. Its vibrant green color brings a festive look to this dish. You can use as a dip or sandwich filling.

spinach hummusYields:

    • 2 cups


  • 1 (15 oz) can chickpeas, drained
  • 4 cups fresh spinach, loosely packed
  • ¼ cup tahini (stir well before measuring)
  • 1 small lemon, zested and juiced
  • 1 Tbsp olive oil
  • 2 cloves garlic, peeled and smashed
  • ¼ tsp salt
  • 1/8 tsp black pepper
  • 1/8 tsp cumin
  • 1/2 cup artichoke hearts, coarsely chopped


  1. Combine chick peas and spinach in food processor and pulse until rough chopped.
  2. Add the tahini, lemon juice, lemon zest, olive oil, garlic, salt, black pepper and cumin to the food processor bowl.
  3. Blend until smooth. Scrape down the sides of the bowl as needed during the mixing. (Note: You can leave small bits of the spinach leaves in the hummus, or blend until smooth.) If the hummus is too thick, add 1 Tbsp of water at a time until desired consistency is reached.
  4. Transfer hummus to a bowl. Stir in chopped artichoke hearts. Garnish with a drizzle of olive oil, paprika or chopped parsley.