Hummus - Spinach and Artichoke

Spinach and Artichoke Hummus
Submitted By: Taz


1 16 oz. Can Chickpeas - drained and rinsed
1 16 oz, Can Artichoke Hearts - drained and chopped
1 Cup Frozen Spinach - thawed, drained and rough chopped
½ Cup Chickpea flour
2+ Cloves Garlic
¼ Cup Tahini
Juice of 1 Lemon
Olive Oil - amount varies
½ tsp Ground White Pepper
½ tsp Red Chile Powder (cayenne pepper works as a good alternative)
Kosher Salt to taste

  1. Bring 2 cups water to a simmer and whisk in the Chickpea flour and cook for 2 minutes – Allow to cool
  2. Place cooked and cooled chickpea flour, chickpeas, garlic, tahini, lemon juice, ground white pepper, red chile powder, and salt to taste in a blender or food processor and pulse a few times
  3. While blender or processor is running, drizzle in olive oil until mixture reaches the desired texture
  4. Fold in chopped artichoke hearts and spinach
  5. Adjust flavor to liking with additional salt, pepper, red chile powder, tahini, lemon juice, etc
  6. Can serve as is if desired along with warm pita bread, toasted bread, corn chips, etc. - For a hot dip continue to step 7
  7. Transfer mixture to an olive oil greased ceramic baking dish large enough to hold entire mixture
  8. Bake for 10-15 minutes at 375º or until top is golden brown and the edges are 'hot and bubbly'
  9. Serve immediately with desired dipping accompaniments
Store 'raw' in an airtight container in refrigerator for up to one week -once baked, store in an airtight container in refrigerator for up to 3 days

Share by: