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Spinach & Artichoke Hummus

by Jordan Kenna • featured in Hummus 4 Ways

Ingredients

for 4 servings

  • 14 oz
    chickpeas, 1 can (395 g)
  • 1 cup
    baby spinach (40 g)
  • 3 artichoke hearts
  • 1 clove garlic
  • 3 tablespoons
    tahini sauce
  • 2 tablespoons
    lemon juice
  • ½ teaspoon
    salt
  • ½ teaspoon
    black pepper
  • 2 tablespoons
    extra virgin olive oil

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Preparation

  1. Add chickpeas, spinach, artichoke hearts, garlic, tahini, lemon juice, and seasonings to the bowl of a 2-quart food processor. Blend until smooth.
  2. While blending, slowly add in the olive oil until hummus is creamy and smooth.
  3. Garnish with a few leaves of spinach, additional chopped artichoke hearts, and a drizzle of olive oil.
  4. Enjoy!
 

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