Spinach Artichoke Hummus
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Traditional spinach artichoke dip is given a healthy twist in this vegan recipe for spinach artichoke hummus. It’s perfect as a light, gluten free snack or party appetizer!
Hummus is my favorite healthy snack to keep around the house. I love dipping it up with veggies and crackers. Over the years, I’ve experimented with different hummus flavors. Sriracha Hummus is my favorite for when I want a little heat in my hummus. Nutella Hummus is my favorite fruit dip. And Beet Hummus is my favorite bright and beautiful dip for snacking on by the pool in the summer!
This Spinach Artichoke Hummus is a great snack to keep around throughout the year. It’s also a fun green snack for St Patricks Day! Serve it with Shamrock Shaped Green Bell Peppers for a festive snack on St Patty’s Day!
How to make it
Add garbanzo beans, garlic, tahini, spinach, artichoke hearts and lemon juice to a food processor or blender.
While the blender or food processor is running, drizzle olive oil into the hummus. Blend until smooth, for about 30-60 seconds. Place the hummus in the refrigerator until you’re ready to serve it.
What to serve with it
Carrot sticks, celery sticks and sliced bell peppers are all healthy options to eat with this hummus recipe.
Pita chips are great for a salty snack. And if you want to get festive for St Patrick’s Day, serve this hummus with shamrock-shaped green bell peppers.
How to make Shamrock Shaped Bell Peppers
Remove the top of a green bell pepper. Use a paring knife to remove the seeds and membranes from inside the bell pepper.
Use the palm of your hand to gentle smash the bell pepper flat. Slice the bell pepper in half, then use a shamrock shaped cookie cutter to cut the bell pepper. This set of Shamrock cookie cutters comes with a small and large version. This is a great option for making different size shamrocks for dipping in the hummus!
More vegan recipes
Looking for more healthy vegan recipes? Try these delicious dishes!
Spinach Artichoke Hummus
Ingredients
- 15.5 oz can garbanzo beans, drained & rinsed
- 2 cloves garlic
- 2 tbsp tahini
- 1 cup spinach
- ½ cup artichoke hearts, drained from can
- 3 tbsp lemon juice, freshly squeezed
- ¼ cup olive oil
For Serving
- green bell peppers
- carrot sticks
- celery sticks
- pita chips
Instructions
- Add the garbanzo beans, garlic, tahini, spinach, artichokes and lemon juice to a food processor.
- Place the lid on the food processor and begin to puree. Drizzle the olive oil through the top of the food processor as you blend.
- Blend for 30 seconds or until the hummus is smooth and creamy.
- Place in a bowl and refrigerate for 10-15 minutes.
- Serve with Shamrock shaped green peppers for St Patricks Day or sliced bell peppers, carrot sticks, celery sticks or pita chips anytime of the year.
Shamrock Shaped Green Peppers
- Remove the tops of each bell pepper and clean the seeds and membranes out of the middle.
- Use the palm of your hand to gently smash the bell pepper flat.
- Slice the bell pepper in half, then use a shamrock shaped cookie cutter to cut the bell pepper.
Notes
Nutrition Facts
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