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Spinach Artichoke Hummus

Creamy, tangy, and packed with protein, this spinach artichoke hummus is the perfect plant-based dip for every occasion!
Prep Time15 minutes
Total Time15 minutes
Course: Appetizer, Condiment, Sauce, Snack
Cuisine: Middle Eastern Inspired
Keyword: Gluten-Free, High Protein, Hummus
Servings: 8

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.