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!
Perfect for dipping with whole grain crackers or veggies!
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
A creamy and healthy hummus dip with all of the flavours of a spinach and artichoke dip without any of the regret.
ingredients
- 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)
directions
- Puree the chickpeas, garlic, tahini, lemon juice and enough oil to get the consistency that you desire.
- Season with cayenne, salt and pepper and mix in the spinach, artichoke hearts and cheese.
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Ladybug says
January 26, 2013 at 11:33 pmYummy Kevin! I love hot dips too! Definitely wanting try this one soon. Nice twist on spinach artichoke dip.
Minnie(@thelady8home) says
January 27, 2013 at 1:19 amSuperb. Its sounding truly delish. Fantastic share.
Creole Contessa says
January 27, 2013 at 1:32 amI 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 says
January 27, 2013 at 2:09 amGreat 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 says
January 27, 2013 at 11:49 amLooks 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 says
January 27, 2013 at 12:38 pmSpinach and artichoke dip that no one has to feel guilty about. Can't go wrong there!
Ellen Dean says
January 27, 2013 at 12:48 pmDo you have a suggestion for a substitute for lemon juice for someone that doesn't like lemon.
Blotz says
January 27, 2013 at 3:24 pmThis 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 says
January 27, 2013 at 3:59 pmthis and that hot corn dip you made are heavenly.
Katrina @ Warm Vanilla Sugar says
January 27, 2013 at 8:22 pmThis sounds like such a delight! Yum!
Culinary Cory says
January 27, 2013 at 10:37 pmYour photos are always so bright. Love them.
naomi says
January 28, 2013 at 5:17 pmKevin-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 says
January 29, 2013 at 12:35 pmYum!! This looks fantastic and a nice change from the strictly cheese based recipes! I love anything hummus!
Helen Prabha says
January 29, 2013 at 1:08 pmI jus love all your recipes as well as your presentation… 🙂 🙂
Helen
http://myworldmyhome2012.blogspot.in
Unknown says
January 29, 2013 at 5:14 pmI 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 says
January 29, 2013 at 5:35 pmyum! Two of my favorite dishes in one !
Ciao Chow Linda says
January 29, 2013 at 7:19 pmperfect and so timely with the big game coming up on Sunday
Kevin says
January 30, 2013 at 5:45 pmEllen Dean: Lime juice would work or you can just omit the lemon juice.
Melanie says
February 3, 2013 at 11:06 amHello 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 says
February 3, 2013 at 12:14 pmMelanie: 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 says
February 3, 2013 at 10:14 pmOh wow! Thank you so much for this comment! That's really helpful, I'll try that next time!
Pennie says
May 5, 2013 at 3:37 pmRecipe sounds and looks amazing! Have you ever tried it with fresh spinach?
kevin says
May 9, 2013 at 1:41 pmPennie: Fresh spinach would definitely work as well!
Gai Dep says
September 14, 2017 at 7:48 amThis 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