Introduction Paragraph

Elevate your dip game with this Spinach and Artichoke Hummus, a creamy fusion of two classic favorites: Mediterranean hummus and spinach-artichoke dip. With its smooth chickpea base and savory depth from sautéed spinach and tender artichoke hearts, this crowd-pleasing snack is not only delicious but also packed with nutrition. It’s ideal for everything from afternoon snacking to elegant party platters or sandwich spreads.

---

Prep and Cook Time

• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes
• Servings: 6

---

Ingredients List

• 1 (15 oz) can chickpeas, drained and rinsed
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 2 tablespoons olive oil (plus extra for garnish)
• 1/2 cup canned or marinated artichoke hearts, chopped
• 1 cup fresh spinach, chopped
• 2 tablespoons water (as needed for texture)
• 1/2 teaspoon ground cumin (optional)
• Paprika or crushed red pepper (optional for garnish)

---

Instructions

Step 1: Sauté the Spinach and Artichokes

Heat 1 tablespoon olive oil in a pan over medium heat. Add chopped spinach and artichoke hearts. Cook for 2–3 minutes until wilted and warmed through.
Why this matters: Light cooking softens the vegetables, removes excess moisture, and enhances their savory flavor.

Step 2: Blend the Chickpeas and Base Ingredients

In a food processor, add chickpeas, tahini, lemon juice, garlic, salt, cumin (if using), and remaining olive oil. Blend until smooth.
Why this matters: A creamy hummus base is essential for consistent texture and balanced flavor.

Step 3: Add the Cooked Vegetables

Add the sautéed spinach and artichokes to the blender. Pulse until fully incorporated but still slightly textured. Add water gradually if needed to loosen the hummus.
Why this matters: Incorporating the veggies last preserves some texture and color contrast.

Step 4: Garnish and Serve

Transfer to a bowl. Garnish with olive oil drizzle, paprika or chili flakes, and extra artichoke pieces if desired. Serve with pita chips, veggies, or crackers.
Why this matters: The presentation boosts visual appeal and adds layers of flavor.

---

Suggested Add-ons or Toppings List

• Crumbled feta (non-vegan option)
• Toasted pine nuts or sunflower seeds
• Chopped fresh parsley or cilantro
• A touch of grated lemon zest
• Serve warm for a dip-like comfort food experience

---

Health Benefits Section

• Chickpeas – High in protein and fiber for digestion and satiety
• Spinach – Loaded with iron, folate, and antioxidants
• Artichokes – Great source of fiber and support liver health
• Olive Oil – Heart-healthy fats and anti-inflammatory properties
• Tahini – Rich in calcium and healthy plant-based fats

---

FAQs (Frequently Asked Questions)

1. Can I make this hummus ahead of time?
Yes! Store it in an airtight container in the fridge for up to 5 days.

2. Can I use frozen spinach instead of fresh?
Absolutely. Just thaw and squeeze out excess water before sautéing.

3. Is this hummus vegan and gluten-free?
Yes, this recipe is naturally both vegan and gluten-free.

4. What do I serve with this hummus?
Try pita chips, cucumber slices, carrots, crackers, or use as a sandwich spread.

5. Can I freeze spinach and artichoke hummus?
You can freeze it, but texture may change slightly. Stir well after thawing.

---

Nutritional Information Table (per serving, approx.)

Nutrient	Amount
Calories	160
Protein	5g
Fat	10g
Carbohydrates	12g
Fiber	4g
Net Carbs	8g

Approximate values. Adjust based on specific ingredients used.

---

Diet Tags or Labels

Vegan • Gluten-Free • Dairy-Free • High-Fiber • Heart-Healthy • Plant-Based • Quick Meal • Meal Prep Friendly

---

Conclusion

If you’re looking for a dip that’s hearty, healthy, and undeniably delicious, this Spinach and Artichoke Hummus delivers on all fronts. It’s a smart way to sneak greens into your snack routine, and it doubles beautifully as a spread or sandwich base. Whether you’re hosting or meal prepping, be sure to save and share this recipe—you’ll be glad you did!