Spinach Artichoke Hummus
Spinach Artichoke Hummus: Creamy, Tangy, and Perfect for Snacking
This spinach artichoke hummus is everything you love about the classic dip—creamy, garlicky, and full of flavor—transformed into a plant-based twist that’s perfect for everyday snacking or entertaining. It’s rich, satisfying, and packed with protein from chickpeas, while the spinach and artichokes add a bright, savory depth that makes it impossible to stop dipping.
The History and Inspiration Behind This Recipe
Hummus has deep roots in Middle Eastern cuisine, where it’s been a staple for centuries—beloved for its simplicity, nourishment, and versatility. Traditionally made with chickpeas, tahini, lemon, and garlic, hummus is served across many regions, including Lebanon, Israel, and Egypt, often as part of mezze spreads or alongside warm pita. Its enduring popularity comes from how easily it adapts to new flavors and ingredients while remaining wholesome and satisfying.
I wanted to take that timeless base and combine it with the comforting, familiar flavors of spinach artichoke dip—a classic in American kitchens and party spreads. This version marries the two traditions, blending creamy chickpeas with tender spinach and tangy artichokes for a fusion that’s both nostalgic and fresh. And since both chickpeas and spinach are excellent sources of plant-based protein, this hummus doesn’t just taste amazing—it’s incredibly nourishing, too.
Why You’ll Love This Spinach Artichoke Hummus
This hummus is the ultimate creamy-meets-fresh combination, with a luscious texture and a tangy flavor that pairs beautifully with everything from pita chips to veggie sticks. It’s a great make-ahead dip for entertaining or meal prep and offers a protein-packed, plant-based boost that keeps you full and satisfied. Plus, it’s a creative way to reinvent a party favorite into something wholesome and vibrant.
Fun Flavor Variations For Your Spinach Artichoke Hummus
Why settle for plain when you can get creative with different flavor combinations:
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Add some spice: Blend in roasted jalapeños or a pinch of crushed red pepper flakes for a little heat that balances the creamy base.
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Brighten it up: Add a squeeze of fresh lemon juice or a handful of fresh herbs like parsley or basil to bring out a lighter, more refreshing flavor.
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Make it extra rich: Stir in a drizzle of tahini or a spoonful of vegan cream cheese to make the hummus even creamier and more indulgent.
Serving Ideas For Your Spinach Artichoke Hummus
This spinach artichoke hummus is incredibly versatile and can be used in various ways:
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Classic dip: Serve it with pita chips, crackers, or sliced veggies for an easy snack or appetizer.
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Sandwich spread: Use it as a creamy base on wraps, sandwiches, or veggie burgers for an extra punch of flavor.
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Bowl topper: Add a dollop to grain bowls or salads for a rich, tangy layer of protein and texture.
Tips For The Best Spinach Artichoke Hummus
For the best results, follow these simple tips to perfect your spinach artichoke hummus every time:
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Drain your artichokes well: Excess liquid can water down the hummus and make it too thin, so be sure to blot them before blending.
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Use warm chickpeas: Warming the chickpeas before blending helps them break down more easily, resulting in a smoother, creamier texture.
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Adjust consistency slowly: Add water or olive oil a tablespoon at a time until you reach the perfect creaminess.
The Final Bite
This spinach artichoke hummus is the best of both worlds—comforting and familiar, yet fresh and wholesome. It’s perfect for meal prep, entertaining, or just keeping in the fridge for an easy snack that feels a little special every time you dip in. Leave a comment below to share your experience and any tips you may have for making this spinach artichoke hummus even more delicious!
Spinach Artichoke Hummus
Equipment
- Food Processor or High-Speed Blender
Ingredients
- 1 15 oz can Chickpeas Drained
- ½ cup Tahini
- 4 cloves Garlic
- 2 tbsp Lemon Juice About the juice of 1 lemon
- 1 tsp Dried Oregano
- ½ tsp Cumin
- ½ tsp Sea Salt
- ¼ tsp Smoked Paprika
- ¼ tsp Black Pepper
- 1 15 oz can Artichoke Hearts
- 10 oz Spinach Fresh or frozen, if frozen thawed and squeezed dry
- ½ cup Nutritional Yeast
- ½ cup Plant-Based Greek Yogurt
Instructions
- In a food processor or high-speed blender, combine the drained chickpeas, tahini, garlic, lemon juice, cumin, oregano, salt, pepper, and paprika. Process until very smooth, scraping the bowl as needed. I like to blend it for about 3 to 4 minutes. Add the artichoke hearts, spinach, nutritional yeast, and yogurt. Then pulse until a chunky dip forms. Taste and adjust the seasoning with salt and pepper, then transfer to a serving bowl.
- Storage Instructions: Store your hummus in an airtight container in the fridge for up to 5 days. The flavors actually deepen over time, making it even better the next day.
- Reheating Instructions: Hummus is best served chilled or at room temperature, but if you prefer it warm, gently heat it in a skillet or microwave for 15 to 20 seconds, stirring until creamy.