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Spinach Artichoke Hummus
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Spinach artichoke dip is given a healthy twist in this vegan recipe for spinach artichoke hummus, perfect as a healthy snack or party appetizer!
Course
Appetizer, Snack
Cuisine
American, Mediterranean
Prep Time
10
minutes
mins
Total Time
10
minutes
mins
Servings
3
cups hummus
Calories
392
Author
Whitney Bond
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
Nutritional information provided is for the hummus only and does not include the optional serving ingredients.
Nutrition
Calories:
392
kcal
|
Carbohydrates:
25
g
|
Protein:
9
g
|
Fat:
29
g
|
Saturated Fat:
3
g
|
Sodium:
546
mg
|
Potassium:
328
mg
|
Fiber:
7
g
|
Vitamin A:
1295
mg
|
Vitamin C:
16.7
mg
|
Calcium:
86
mg
|
Iron:
2.9
mg