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Sunday, December 28, 2014

Spinach Artichoke Hummus



I first tried spinach artichoke hummus at a bridal shower about a year ago. It's a nice twist on hummus and was popular with my party guests when I served it to a group of friends a few weeks ago. I purchased a large jar of tahini since I make hummus once or twice a month. The investment is worth it if you enjoy store bought hummus -- making hummus your self is so much cheaper and you can get more variety. 

Recipe from Shugary Sweets.

Ingredients: 
-2 tablespoons olive oil
-4 cloves garlic, peeled and roughly chopped
-5 ounces fresh spinach
-14 ounce can of artichoke hearts, drained
-15 ounce can garbanzo beans, rinsed and peeled
-2 tablespoons tahini
-2 tablespoons lemon juice
-1 teaspoons kosher salt
-1 1/2 teaspoons cumin

In a medium skillet, heat olive oil, garlic and spinach for about 3 minutes, stirring frequently, until spinach wilts. Add artichokes and saute an additional minute. Remove from heat and set aside.
In a food processor (or high powered blender) combine all ingredients. Process until smooth. Enjoy!

I enjoyed adding the fresh spinach to the hummus, it added a nice color. The flavor of this was reminiscent of spinach artichoke dip, without all of the cheese that makes that appetizer fattening. This was good served with tortilla chips or flat bread, fresh veggies are an alternative as well. 

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