Spinach artichoke dip is given a healthy twist in this recipe for spinach artichoke hummus, served with shamrock shaped green peppers for dipping, perfect for St. Patrick’s Day!
I love holidays. Christmas, 4th of July, St Patty’s Day, Superbowl Sunday (it’s a real holiday for foodie football fans!), Thanksgiving, Easter, etc, etc. I love them most of all because they usually revolve around food.
My one problem with a lot of these holidays is that most of the cute, festive foods are catered around baking desserts. While I love some sweets here and there, I wanted to create a fun, new recipe for St Patty’s Day that was still delicious and festive, but on the healthier side.
I was trying to think of fruits and vegetables that were naturally green (as to not use artificial food coloring or dyes). As I was perusing the produce aisles at the grocery store I noticed the bright green bell peppers. I shaped them up and realized that there was enough surface area to cut them into shamrock shapes!
My next thought was how much I love dipping bell peppers into hummus.
My final thought was, what ingredients would naturally make green hummus? Kale, basil, spinach, oh spinach, spinach artichoke dip gone healthy, I like it!
And that’s how this entire little St Patrick’s Day snack came to be!
- 15.5 oz can garbanzo beans (chickpeas) – drained & rinsed
- 2 cloves garlic
- 2 tbsp tahini
- 1 cup spinach
- ½ cup artichokes (drained from can – reserve ½ cup of liquid)
- 1 lemon (juiced)
- ¼ cup olive oil
- 4-8 green bell peppers
Add the garbanzo beans, garlic, tahini, spinach and artichokes to a food processor.
Juice the lemon into the food processor then drizzle the olive oil through the top as you blend.
Blend for 30 seconds or until the spinach artichoke hummus is smooth and creamy.
Place in a bowl and refrigerate for 10-15 minutes.
To make the green pepper shamrocks, 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.
To make smaller shamrocks, I used the smallest cookie cutter from this set of three (seriously neon green) cookie cutters, seen below.
The spinach artichoke hummus is also great as an “any-time-of-year” snack served with pretzels, crackers or other vegetables.
Hummus is my favorite healthy snack to keep around the house, it’s filled with protein and good fats, and this particular recipe is also packed with extra vitamins from the spinach and artichokes.
♣ Vegetarian Option: This recipe is vegetarian (and vegan).
♦ Gluten Free Option: This recipe is gluten-free.