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.
- 425.24 g can garbanzo beans, drained (chick-peas)
- 44.37 ml tahini
- 29.58 ml marinated artichoke hearts
- 29.58 ml extra virgin olive oil
- 14.79 ml lemon juice
- 44.37 ml water
- 1 garlic clove, large, minced
- 2.46 ml salt (or sea salt to taste)
- 29.58 ml frozen spinach, chopped, thawed and drained well
- 1.23 ml vinegar
- Mix all ingredients except for spinach in food processor or blender until smooth.
- Stir finely chopped spinach into mixture.
- This will thicken after refrigeration, and is good for at least 2 weeks in the refrigerator (I've never had any last beyond then!).
- I serve with reduced-fat Triscuits for a high fiber lunch.