Spinach and Artichoke Hummus
Submitted By: Taz
Ingredients:
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
Preparation:
- Bring 2 cups water to a simmer and whisk in the Chickpea flour and cook for 2 minutes – Allow to cool
- 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
- While blender or processor is running, drizzle in olive oil until mixture reaches the desired texture
- Fold in chopped artichoke hearts and spinach
- Adjust flavor to liking with additional salt, pepper, red chile powder, tahini, lemon juice, etc
- Can serve as is if desired along with warm pita bread, toasted bread, corn chips, etc. - For a hot dip continue to step 7
- Transfer mixture to an olive oil greased ceramic baking dish large enough to hold entire mixture
- Bake for 10-15 minutes at 375º or until top is golden brown and the edges are 'hot and bubbly'
- 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
