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This healthy Spinach Artichoke Hummus is literally the BEST. It is so so good. If you are a hummus fan and also love spinach artichoke dip, then this combo is going to be your new favorite appetizer or snack. It’s perfect to eat with naan, pita, crackers, or fresh veggies like sliced carrots, bell pepper, etc. It’s such a great option for hosting guests – just prep it before your event for an easy appetizer that you can grab right out of the refrigerator. Or, if you are looking for filling snack for the week that’s also nourishing, then this is literal perfection!

Nutritional benefits of this recipe

These aren’t all the benefits, but are a few of my favorite!

Artichokes are fantastic for gut health, liver health, heart health, and more. They have prebiotics (which feed good bacteria in the gut), fiber, antioxidants, vitamins, cynarin, silymarin, and more.
Spinach contains vitamin A, C, K, E, antioxidants, minerals such as iron, potassium, and more.
Chickpeas contain amino acids, protein, vitamins, minerals, fiber, etc.

Ingredients for Spinach Artichoke Hummus

Chickpeas (garbanzo beans) – I used canned

Aquafaba – this is the watery portion from the canned chickpeas. You’ll use just a little bit of it.

Tahini – sesame seed butter

Spinach – either frozen spinach or steamed spinach. For both varieties, you’ll need to squeeze out any extra liquid. I recommend cut-leaf spinach (roughly chopped).

Artichokes – from a jar

Parmesan cheese – either shaved or shredded. Omit if you are dairy-free.

Lemon juice

Garlic cloves

Spices – salt, dried basil

Olive oil

How to make Spinach Artichoke Hummus

In a food processor, blend together the chickpeas, aquafaba (watery portion from the chickpeas), tahini, lemon juice, garlic cloves, salt, dried basil, and olive oil for just 30-60 seconds.
Transfer to a bowl or serving dish and mix in the parmesan spinach, artichokes, and parmesan cheese.
Serve with pita, naan, crackers, or veggies of choice. Enjoy!
Keep the leftovers in an airtight container in the refrigerator and consume within 3-4 days for optimal freshness.
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Modifications

Add some sun-dried tomatoes for extra color and flavor. I have a delicious homemade recipe for sun-dried tomatoes, and it is literally to-die-for delicious! I think it would be a great addition to this hummus.
Add a little bit of diced shallots for more flavor and depth.
Adjust the spinach and artichokes to preference. I enjoy quite a lot in it, but feel free to go lighter.

Tools needed

Food processor

Bowl or serving dish

Spatula

Other recipes you’ll love

Spinach and White Bean Hummus

3-Minute Creamy Onion Dip

Fresh Parsley Chickpea Salad

I hope you love this Spinach Artichoke Hummus! Please be sure to leave a comment and rating if you give it a try. Your engagement helps my website more than you know, and it allows me to continue creating healthy and delicious recipes for you.

Spinach Artichoke Hummus

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Author: Christine Manes
Prep Time: 15 minutes
Total Time: 15 minutes
Yield: 2 1/2 – 3 cups 1x
Category: Appetizer, snack

Instructions

In a food processor, blend together the base: chickpeas, aquafaba (watery portion from the chickpeas), tahini, lemon juice, garlic cloves, salt, dried basil, and olive oil for just 30-60 seconds.
Transfer to a bowl or serving dish and mix in the artichokes, spinach, and parmesan cheese.
Serve with pita, naan, crackers, or veggies of choice. Enjoy!
Please be sure to leave a comment and rating. Your engagement allows me to continue creating content for you and it means more than you know!