Artichoke Hummus Dip

Artichoke hummus in a bowl surrounded by carrots and pea pods


3 cups canned chickpeas, drained with liquid reserved

2 garlic cloves, minced

1/4 cup extra-virgin olive oil

1/4 cup tahini, sesame paste

1 lemon, juiced

3 cups frozen spinach, thawed, patted dry, and chopped

2 cups canned artichoke hearts, drained and chopped

kosher salt

freshly ground black pepper


  1. For the hummus: Combine the canned chickpeas, garlic, olive oil, tahini, some lemon juice, and plenty of seasoning in a food processor.
  2. Blend on high until creamy and smooth, adding some of the reserved chickpea liquid through the funnel as it blends to achieve the right consistency.
  3. When ready, add the spinach and artichoke hearts and pulse a few times to incorporate into the hummus. Adjust seasoning to taste with salt, pepper, and more lemon juice if needed.
  4. Scrape the hummus into a bowl, cover, and chill for at least 2 hours.
  5. To serve: Remove the hummus from the fridge 10 minutes before eating.