Spinach and Artichoke Hummus

Spinach and Artichoke Hummus

I am really into serving hot cheesy dips at parties and the classic, hot spinach and artichoke dip, is one of my goto recipes and with good reason! But, what if you are craving for that hot spinach and artichoke dip but want something a little lighter? How about a spinach and artichoke hummus with all of the flavours of original with none of the regret? Hummus is nice and smooth and creamy and a great replacement for the cheese base of the original dip and it is much healthier to boot! I do like to add a touch of parmesan or asiago to pack in even more flavour and some umami kick but it is completely optional and it can easily be omitted for a vegan version. This spinach and artichoke hummus is a perfect option for your game day party if you are looking for something lighter or looking for something vegetarian or vegan without sacrificing anything in the way of flavour!

Spinach and Artichoke Hummus
Perfect for dipping with whole grain crackers or veggies!

Spinach and Artichoke Hummus
Of course if you just can't give up the cheese, add some and bake it to get it all melt-y and good! (Say 1 cup of mozzarella and 20-30 minutes at 350F.)

Spinach and Artichoke Hummus

Spinach and Artichoke Hummus

Spinach and Artichoke Hummus

Prep Time: 15 minutes Total Time: 15 minutes Servings: 4

A creamy and healthy hummus dip with all of the flavours of a spinach and artichoke dip without any of the regret.

  • 1 (15 ounce) can chickpeas, drained and rinsed (or 1 1/2 cups cooked beans, from 1/2 cup dry)
  • 1 clove garlic
  • 2 tablespoons tahini
  • 1/2 lemon, juice (~2 tablespoons)
  • olive oil to taste
  • salt and cayenne to taste
  • 1/2 (10 ounce) package frozen spinach, thawed, squeezed, drained and coarsely chopped
  • 1 (14 ounce) can artichoke hearts, drained and coarsely chopped
  • 1/4 cup asiago or parmigiano reggiano (parmesan), grated (optional)
  1. Puree the chickpeas, garlic, tahini, lemon juice and enough oil to get the consistency that you desire.
  2. Season with cayenne, salt and pepper and mix in the spinach, artichoke hearts and cheese.


Ladybug said...

Yummy Kevin! I love hot dips too! Definitely wanting try this one soon. Nice twist on spinach artichoke dip.

Minnie(@thelady8home) said...

Superb. Its sounding truly delish. Fantastic share.

Creole Contessa said...

I just saw this on foodblogs.com. This looks yummy. I will have to add this to my list of Superbowl dips. I am thinking about adding a jalapeno and a little bit of hot sauce. I love spicy food. Thank you for the recipe.

Sue/the view from great island said...

Great idea---there's nothing better than spinach artichoke dip! I made a spinach artichoke mac and cheese a while ago, wish I'd thought of this! I want to dive right into that layer of mozzarella.

Ibbs Quinton said...

Looks like another great recipe Kevin, I can't wait to try it out. And using hummus as a base is great for us Anti-lactose people :)
Added to my list for the week!x

Joanne said...

Spinach and artichoke dip that no one has to feel guilty about. Can't go wrong there!

Ellen Dean said...

Do you have a suggestion for a substitute for lemon juice for someone that doesn't like lemon.

Blotz said...

This looks yummy! One thing that I have been doing with my hummus is to spend the 10 minutes or so it takes to peel the little skins off your garbonzos. From Smitten Kitchen (http://smittenkitchen.com/blog/2013/01/ethereally-smooth-hummus/)

It really makes a difference with the texture and fluffiness of the hummus.

vanillasugarblog said...

this and that hot corn dip you made are heavenly.

Katrina @ Warm Vanilla Sugar said...

This sounds like such a delight! Yum!

Culinary Cory said...

Your photos are always so bright. Love them.

naomi said...

Kevin-I'm such a fan of your food. I would eat this as a dip, yes, but I would spread it in a sandwich and toss it in pasta.

Anonymous said...

Yum!! This looks fantastic and a nice change from the strictly cheese based recipes! I love anything hummus!

Helen Prabha said...

I jus love all your recipes as well as your presentation... :-) :-)


Unknown said...

I think that we are on the same wavelength Kevin. I was craving a creamy roasted garlic dip that I make, but wanted something healthy last night, so I swapped out the mayo & sour cream for cannelini beans. Guilt free goodies!

Cara said...

yum! Two of my favorite dishes in one !

Ciao Chow Linda said...

perfect and so timely with the big game coming up on Sunday

Kevin said...

Ellen Dean: Lime juice would work or you can just omit the lemon juice.

Melanie said...

Hello Kevin,
I tried your recipe yesterday, for some reason it tasted kinda bitter.
This recipe sounds so delish I can't imagine it is supposed to taste like that. Is it the tahini? Or could you maybe give me an advice?

Kevin said...

Melanie: This hummus has a number of ingredients in it that can cause bitterness including the tahini, the olive oil and the spinach. Tahini can be bitter. Taste test yours straight from the jar and if you find it to be really bitter I would recommend trying a different brand. You should also check the expiration date on it. Some fixes for this are reducing the amount of tahini or even replacing it with peanut butter or another nut butter. Olive oil can be bitter and blending in in a food processor or blender can cause it to get bitter. The olive oil adds a nice creaminess to the tahini but it is not required. I sometimes replace it with extra lemon juice and enough water to get the hummus to the desired consistency. Spinach is also naturally bitter with the older leaves being more bitter than the younger. You could replace the frozen spinach with steamed baby spinach leaves to reduce the bitterness. Even with these sources of bitterness, the hummus should not be bitter as the other ingredients and flavours should balance it out leaving you with a creamy and tasty hummus.

Melanie said...

Oh wow! Thank you so much for this comment! That's really helpful, I'll try that next time!

Pennie said...

Recipe sounds and looks amazing! Have you ever tried it with fresh spinach?

Kevin Lynch said...

Pennie: Fresh spinach would definitely work as well!

Gai Dep said...

This was excellent! I love hummus, DH isn't much of a fan. So after I made it, I put half into a dish for me in the fridge and the other half, I melted 4 oz of cream cheese in for DH. Both versions were great! One was more like traditional hummus (with a twist) and the other was more like a classic artichoke dip

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