Spinach artichoke dip is given a healthy twist in this vegan recipe for spinach artichoke hummus. It’s perfect as a gluten free, healthy snack or party appetizer!
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.
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 healthy twist on the popular dip. It’s 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 and healthy snack on St Patty’s!
As a side for my Teriyaki Pineapple Short Ribs I decided to roast a combination of beets, bell peppers, onions and carrots in a sweet Asian sauce, similar to that of the sauce in which I pressure cooked the short ribs.
The result was a delicious side dish that would go perfectly with any Asian dish.
Ingredients (serves 4)
1 red onion (chopped)
1 green bell pepper (de-seeded and chopped)
1 8 oz package steamed and peeled baby beets (chopped)
2 carrots (peeled and chopped)
4 cloves garlic (sliced)
1 tbsp sesame oil
½ cup soy sauce
½ cup cooking sake
1 tbsp ground ginger
1 tbsp honey
1 tbsp sesame seeds
Start by chopping all of the vegetables and garlic, then placing them on a rimmed baking sheet.
Next, whisk together the sesame oil, soy sauce, sake, ginger and honey in a small bowl.
Pour the mixture evenly over the vegetables, then top with sesame seeds.
Place in the oven at 400° for 20 minutes, tossing half way through cooking. Remove from the oven and place into a serving bowl.
I topped mine with chopped green options for a little extra color and flavor. Totally optional!