Hummus may very well be my favorite thing to snack on.
Is it my love for chickpeas? The tahini? The crazy variety of flavors one can come up with?
Yes, yes, and yes.
It’s also because you can dip it, spread it, and dress it on pretty much any and everything!
The addiction started some time ago, and I’ve since used it to try out as many flavors as possible. (Further evidence can be supported by the amount of hummus recipes I’ve shared on the blog.)
So, let’s add spinach artichoke to the collection! Two of the best dips, combined into one. She’s really gone mad now.
In college, while the rest of the world was indulging in late night pizza slices (don’t get me wrong I did that too, ) – I could be found with a huge thing of hummus and a giant bag of pretzels in hand. Class, class, class! My favorite lunch (and probably dinner) then? A turkey hummus wrap. Every.single.day.
Simpler times. When you could swipe all your food onto a school card and pretend it was free money. (Thanks Mom and Dad.)
If only I knew then what I know now! If only I would’ve made my own hummus (not at 3 am after a night out, because safety first)! If only I wouldn’t have worn button down shirts or dresses with cropped leggings out for a night on the town! If only I wouldn’t have had a short bob with bangs for so long!
Ok, that’s all for another time…
So this collision of dips came to me the other day when I was in the mood for a super cheesy, warm, gooey skillet of spinach artichoke dip. However, it was barely 10 am on a weekday so that craving wasn’t happening! Plus, I’m reallllly trying to be more conscious of things this month, so I decided to get creative.
Thus, a beautiful thing occurred. Though it’s not that cheesy, warm, gooey skillet dip – this hummus is full of flavor! The traditional hummus combined with some fresh spinach and artichokes, plus a little bit of cayenne pepper – the ultimate punch of flavor.
We need to be punched with a lot of flavor on Monday mornings, don’t we?
- 1 (15-ounce) can chickpeas, drained and rinsed and skins removed
- 1 (14-ounce) can artichoke hearts, drained and chopped
- ¾ cup baby spinach, chopped
- ¼ cup tahini
- Juice of 1 lemon
- 2-3 tablespoons olive oil
- 2 cloves garlic
- ½ teaspoon cayenne pepper
- Salt and pepper
- Optional: extra olive oil, chickpeas, freshly chopped spinach - for topping)
- Add all the ingredients to a high-powered blender or food processor, season with salt and pepper. Blend until smooth (scrape down the sides if you need to!). If the hummus it too thick, add 1-2 tablespoons water to it.
- Taste and adjust seasoning if desired. Transfer to a bowl.
- Lightly drizzle olive oil over the top, (and if you'd like - a handful of chickpeas and chopped spinach). Enjoy!
- Serve with crackers, pita chips, bread, veggies, whatever you would like!