If you’re hosting a party, you’re going to want to add this dip to your line up! It’s full of protein and fiber and it’s delicious. It’s even great as a snack throughout the week.
Spinach Artichoke Hummus Dip
Ingredients
- 1 (15 oz) can of chickpeas drained, rinsed and de-skinned
- 1/2 cup tahini
- 1/2 tsp ground cumin
- 2 garlic cloves minced (measure with your heart here, depending on if you like more or less garlic)
- 1 lemon juiced
- 3 tbsp extra virgin olive oil
- A generous pinch of kosher salt and freshly ground black pepper
- 1 (15 oz) can of artichoke hearts drained
- 1 (10 oz) package of frozen spinach, thawed and squeezed dry
- 1/2 cup finely grated parmesan cheese
- 1/2 cup plain Greek yogurt
- 1 tsp oregano
Instructions
- In a food processor, combine the chickpeas, tahini, cumin, garlic, lemon juice and a generous pinch of salt and pepper.
- Process until very smooth, scraping the bowl as needed. Add the olive oil and process again until combined and smooth.
- If you would like to thin out your hummus a little, you can add a little cold water and blend again.
- To your hummus base, in the food processor, add the artichoke hearts, spinach, parmesan cheese, yogurt, oregano and pulse until a chunky dip forms.
- Give it a taste and add salt and pepper as needed.
- Transfer to a bowl, drizzle with some more olive oil and sprinkle a little parmesan over the top.
- Serve with your favorite veggies and some baked pita chips!
