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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Spinach and Artichoke Hummus

[heart_this] · Jan 26, 2013 · 32 Comments

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.

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.

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
  • 5 ounces 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
  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.
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Appetizer, Dip, Food, Gluten-free, Recipe, Vegetarian

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Reader Interactions

Comments

  1. Ladybug says

    January 26, 2013 at 11:33 pm

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

    Reply
  2. Minnie(@thelady8home) says

    January 27, 2013 at 1:19 am

    Superb. Its sounding truly delish. Fantastic share.

    Reply
  3. Creole Contessa says

    January 27, 2013 at 1:32 am

    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.

    Reply
  4. Sue/the view from great island says

    January 27, 2013 at 2:09 am

    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.

    Reply
  5. Ibbs Quinton says

    January 27, 2013 at 11:49 am

    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

    Reply
  6. Joanne says

    January 27, 2013 at 12:38 pm

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

    Reply
  7. Ellen Dean says

    January 27, 2013 at 12:48 pm

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

    Reply
  8. Blotz says

    January 27, 2013 at 3:24 pm

    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.

    Reply
  9. vanillasugarblog says

    January 27, 2013 at 3:59 pm

    this and that hot corn dip you made are heavenly.

    Reply
  10. Katrina @ Warm Vanilla Sugar says

    January 27, 2013 at 8:22 pm

    This sounds like such a delight! Yum!

    Reply
  11. Culinary Cory says

    January 27, 2013 at 10:37 pm

    Your photos are always so bright. Love them.

    Reply
  12. naomi says

    January 28, 2013 at 5:17 pm

    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.

    Reply
  13. Anonymous says

    January 29, 2013 at 12:35 pm

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

    Reply
  14. Helen Prabha says

    January 29, 2013 at 1:08 pm

    I jus love all your recipes as well as your presentation… 🙂 🙂

    Helen
    http://myworldmyhome2012.blogspot.in

    Reply
  15. Unknown says

    January 29, 2013 at 5:14 pm

    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!

    Reply
  16. Cara says

    January 29, 2013 at 5:35 pm

    yum! Two of my favorite dishes in one !

    Reply
  17. Ciao Chow Linda says

    January 29, 2013 at 7:19 pm

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

    Reply
  18. Kevin says

    January 30, 2013 at 5:45 pm

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

    Reply
  19. Melanie says

    February 3, 2013 at 11:06 am

    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?

    Reply
  20. Kevin says

    February 3, 2013 at 12:14 pm

    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.

    Reply
  21. Melanie says

    February 3, 2013 at 10:14 pm

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

    Reply
  22. Pennie says

    May 5, 2013 at 3:37 pm

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

    Reply
  23. kevin says

    May 9, 2013 at 1:41 pm

    Pennie: Fresh spinach would definitely work as well!

    Reply
  24. Gai Dep says

    September 14, 2017 at 7:48 am

    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

    Reply
  25. Cindy Levengood says

    December 17, 2019 at 7:46 pm

    Is there a replacement for tahini? I’m allergic to sesame!

    Reply
    • kevin says

      December 18, 2019 at 10:42 am

      You can either simply omit the tahini or use another nut butter as a substitute, but a different nut butter will change the flavour.

      Reply
  26. Morgan says

    April 10, 2020 at 2:30 pm

    Quick question!! The tahini I got says to mix with equal parts water so I’m wondering if your recipe calls for two tbsp straight or is it two tbsp after I mix water in?

    -Thank you!!

    Reply
    • kevin says

      April 13, 2020 at 9:22 am

      You do not need to mix in any water. Tahini is the name of both the plain ground sesame seed paste and of a sauce that typically has water, lemon juice and salt mixed in.

      Reply
  27. Susan Smeltzer says

    May 1, 2020 at 8:17 pm

    Hi! I’m confused by one ingredient – 1/2 (10 ounce) bag of spinach – is that 1/2 of a 10 ounce bag or 5 ounces, or 1/2 of a 20 ounce bag or 10 ounces? My bag is 16 ounces either way, so I’m not sure if I should measure out 5 ounces or 10 ounces….?

    Reply
    • kevin says

      May 2, 2020 at 9:04 am

      It should be 5 ounces of spinach. Enjoy!

      Reply
  28. Susan Smeltzer says

    May 1, 2020 at 11:04 pm

    I made this in a WFPBNO way, left out the cheese, oil, and tahini. I added all the zest from the 1/2 lemon, kept everything else, and it was AWESOME!!!!!!!!! So good! Thank you for the recipe.

    Reply
  29. Susan Berent says

    February 6, 2021 at 2:31 pm

    Made this today for tomorrow’s Super Bowl for the 4 in our old quarantine bubble. I made as is and put in separate ramekins…just sampled and it is already great out of the food processor. I used Krinos tahini.

    Reply

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