Prep 10 mins
Cook 0 mins
A recipe I made up for Super Bowl Sunday, inspired by some really good store-bought spinach-artichoke hummus. I thought that using hummus as a base was a brilliant way to veganize spinach-artichoke dip (one of my favorites), so I decided to make my own, chunkier version. Serve with Fresh Baked Pita Chips. See my blog post here: http://veganomics101.wordpress.com/2012/02/06/spinach-artichoke-hummus-with-fresh-pita-chips/
- 28 ounces chickpeas (drained, but liquid reserved)
- 2 garlic cloves
- 1⁄4 cup olive oil
- 1⁄3 cup tahini
- 1⁄2 lemon (juice of)
- 10 ounces frozen spinach (thawed, squeezed, and drained)
- 14 ounces artichoke hearts, quartered (drained)
- In a food processor, puree the chickpeas and garlic. Add the olive oil, tahini, and lemon juice, and process until smooth, adding more liquid (either the liquid from the can of chickpeas or some water) if necessary.
- Add the spinach, and pulse a few times, until it is incorporated but not pureed.
- Transfer to a bowl and stir in the artichoke hearts by hand.
- Serve with fresh pita chips!
Very good! I did punch it up a bit, with sea salt and pepper, and threw in a handful of fresh oregano leaves. I like hummus creamy for dipping, so I pulsed the artichoke hearts along with everything else. For a sandwich filling, though, I'd do as Prose suggests and hand-mix them after combining everything else. Delicious!