Artichoke Spinach Hummus

Erin #2's Note:

This is a home-made version of Basha Artichoke Spinach Hommus. I love it but live too far away from Cosco to get it, so I made up my own.

• Total Time: 10 mins
• Prep Time: 10 mins
• Cook Time: 0 mins

Ingredients:

Servings: 6

• 1 (15 ounce) can garbanzo beans, drained (chick-peas)
• 3 tablespoons tahini
• 2 tablespoons marinated artichoke hearts
• 2 tablespoons extra virgin olive oil
• 1 tablespoon lemon juice
• 3 tablespoons water
• 1 garlic clove, large, minced
• 1/2 teaspoon salt (or sea salt to taste)
• 2 tablespoons frozen spinach, chopped, thawed and drained well
• 1/4 teaspoon vinegar

Directions:

1. Mix all ingredients except for spinach in food processor or blender until smooth.
2. Stir finely chopped spinach into mixture.
3. This will thicken after refrigeration, and is good for at least 2 weeks in the refrigerator (I've never had any last beyond then!).
4. I serve with reduced-fat Triscuits for a high fiber lunch.

Reviews

[KLHquilts]

This was GREAT!!!! I might try adding another tablespoon of artichokes next time; the flavor was more mild than I'd anticipated. And I didn't have frozen spinach, so I cooked up some leftover fresh spinach that I hadn't known what I'd do with. The flavors were really wonderful -- thanks so much for coming up with this!