This tangy, chunky, brightly flavored spinach-artichoke hummus is fabulous with hot sauce and crispy toast or pita chips
Slideshow: More Hummus Recipes
4 cups spinach, packed
One 15-ounce can chickpeas (about 1 1/2 cups), rinsed and drained
One 12-ounce jar artichoke hearts in water, drained
1 small garlic clove
2 tablespoons tahini
3 tablespoons hot cayenne pepper sauce
1/2 teaspoon ground cumin
1/4 teaspoon ground cayenne pepper
1/4 teaspoon Kosher salt
1/4 cup extra-virgin olive oil
3 tablespoons freshly squeezed lemon juice
3 tablespoons water
freshly ground black pepper
How to Make It
Add the spinach to a medium saucepan, cover and cook over low heat until bright green and tender, stirring occasionally, about 4 minutes. Squeeze and drain the excess water from the spinach and set aside.
In a food processor, add the spinach and pulse until finely chopped. Combine the chickpeas, artichokes, garlic, tahini, 1 tablespoon hot pepper sauce, cumin, cayenne, and salt and puree to a chunky consistency. Scrape down the side of the bowl. Add 3 tablespoons of the olive oil and lemon juice and puree until smooth. Loosen the consistency with water, and adjust seasoning with salt and pepper. Scrape the hummus into a bowl. Drizzle with the remaining olive oil and douse with a few tablespoons of the hot sauce over the top. Serve with pita chips.
The hummus can be refrigerated for up to 2 days. Bring to room temperature to serve.
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