Artichoke and Spinach Hummus Recipe - Andrea Meyers (2024)

I remember coming back from the Middle East in the 1990s and telling everyone about hummus, which most of my family and friends had never heard of it, let alone tasted. It had become a staple for me, and I missed it more than any other food I ate while living in Saudi Arabia, so I started making my own. It was a healthy snack with vegetables and pita, and I spread it on bagel and pita sandwiches. Plus it was a fantastic way for me to get quick protein after a workout, a habit I have continued for 17 years.

Now grocery stores have entire shelves devoted to hummus in several different flavors, and you can buy huge tubs of it at Costco, Wegmans, and other stores. And while I occasionally will pick up one of those tubs for convenience, I still love to make it at home and experiment with flavors. This artichoke and spinach hummus is one my whole family likes, and the combination of flavors makes it an interesting appetizer to serve for a party with vegetables, crackers, or pita chips. I use fresh baby spinach leaves and canned artichoke hearts with garbanzo beans, sesame tahini, garlic, sea salt, black pepper, extra virgin olive oil, and plenty of lemon juice. If you like artichokes, I think you’ll enjoy the balance of flavors in this hummus.

Recipe Notes

The flavor is best with garbanzo beans cooked at home, but you can use a 15-ounce (425 g) can of garbanzo beans in a pinch.

📖 Recipe

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