One of my favorite things to eat is a nice hot, cheesy, gooey Spinach and Artichoke Dip. That said, you may have noticed that I've been on a bit of a Hummus kick lately. When I looked in the pantry a week or two ago and saw a can of quartered artichoke hearts, I decided to add an Artichoke Hummus to my To-Do List. Then I started thinking about the dip and decided to make it a spinach/artichoke version. That turned out to be a great idea for a healthier dip option - a little too good actually! After eating a hefty portion with some veggies and pita chips for dinner, I actually had to put myself to bed early so I would stop scooping another chip every time I passed through the kitchen (funny how thirsty I was that night, forcing me to make several trips to the fridge for water).
15.5 oz can chickpeas, rinsed and drained
8/5 oz can quartered artichoke hearts, drained
3 T tahini
1-2 cloves garlic (depending on size)
1/2 t kosher salt (or about 1/4 t table salt)
1 t crushed red pepper flakes
1/4 c water
1 T white balsamic vingar (or 2T lemon juice)
1 c chopped spinach (I used frozen/thawed)
- To the bowl of your food processor, add the chickpeas, about 2/3 of the artichoke hearts (reserve the rest), the tahini, garlic, salt, crushed red pepper flakes, half of the water, and white balsamic (or lemon juice).
- Puree until smooth, scraping down the bowl as necessary to catch any stray chickpeas, and adding the remaining water if needed - depends on how "juicy" your artichokes were, how well you drained the chickpeas ...
- Add the reserved artichoke hearts and the spinach to the bowl, and pulse until just combined. The semi-chopped artichokes will add another texture and make your Hummus more appealing visually, and adding the spinach at the end will also change the texture and prevent your hummus from turning Kermit the Frog green.
- Let that sit for a while to give the flavors a chance to blend, then drizzle a bit of oilve oil over the top and serve with veggies or pita chips for dipping.
To whip up a batch of pita chips. Just cut loaves of pita bread into single layered chip-sized pieces, spritz with cooking spray (or brush with olive oil), sprinkle a bit of salt or your favorite herb or spice blend, and bake until crispy. Sometimes I'll pick up one of those multi-section shaker-top bottles of spices (meant to be added to olive oil for dipping bread) and make some of each flavor. Lately, I've been using a container of Falafel Spice.
For any kind of dip like this, if you're going to be dipping cucumbers, because they can be slippery, you might want to use a crinkle cutter so the ridges give your dip something to cling to.