Saturday, February 16, 2013

Spinach artichoke hummus.

I have good news, and bad news. Good news first: I have another delicious vegan recipe to share. Bad news: my photos are still craptastic. I feel like by taking horrific cell phone pictures the internet people of the world won't take their time to really look at the recipe and try making it. Anyway. You can trust me when I say this is a keeper. The original idea came from here, but as always, I made my own tweaks (and I think they're pretty special ones).

  • 1 (15 ounce) can of chickpeas, drained and rinsed (use reduced sodium)
  • 2 cloves garlic
  • 2 tablespoons tahini (sesame seen paste. can be found on natural aisle.)
  • The juice of one full lemon
  • Olive oil to taste
  • Salt and cayenne to taste
  •  1/2 package of frozen spinach (6 ounces) thawed, squeezed, drained and choppped
  • 1 (14 ounce) can of artichoke hearts, drained and chopped
  1. Puree chickpeas, garlic, lemon juice, tahini and enough olive oil to get your preferred consistency. We used about 4 tablespoons. 
  2. Season with cayenne, salt and pepper.
  3. Remove from food processor and put the mix into a large bowl. 
  4. Add the chopped spinach and artichoke hearts.
  5. Stir well. 
Eat it with chips or veggies and use it as a spread for sandwiches. 

1 comment:

  1. Oooo sounds fabulous! I've pinned it do I can give it a go. I love humus!