Spinach Artichoke Hummus
Spinach artichoke dip is given a healthy twist in this vegan recipe for spinach artichoke hummus, perfect as a healthy snack or party appetizer!
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 Facts
Calories 392kcal (20%)Carbohydrates 25g (8%)Protein 9g (18%)Fat 29g (45%)Saturated Fat 3g (15%)Sodium 546mg (23%)Potassium 328mg (9%)Fiber 7g (28%)Vitamin A 1295mg (26%)Vitamin C 16.7mg (20%)Calcium 86mg (9%)Iron 2.9mg (16%)
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