It was a super beautiful day yesterday (and today). The first day of spring, and it was 22 C in MARCH!!! March people! Be excited already! I was excited, in fact, I believe I still am a little excited but this warm weather has me thinking.. I’m soon going to be wearing less layers, so I need to shed a few internal layers as well. So far my dreams of getting fit has not recently been put into action but there is a glimmer of hope. That hope is in the form of delicious hummus. If artichoke and spinach dip and lemony hummus had a vegan baby it would be this.
Artichoke and Spinach (dip) Hummus
- 1 can of low-salt chickpeas
- 3 tbsp of tahini
- 1 jar of marinated artichokes
- 2 green onions
- 2-3 cups of baby spinach
- 1 clove of garlic
- juice of one lemon
- 1/2 tsp Italian seasoning
- 1/s tsp of garlic salt
- water( to thin according to preference)
- salt and pepper
- olive oil for garnish
Peel garlic and process/chop well in food processor.
Wash, trim and chop green onions separating the green part from the white part. Add the green parts to a food processor with the garlic and add the artichokes (reserve marinade the artichokes come in and set aside). Process the remaining for a few pulses leaving some texture to the artichokes. Spoon into bowl and set aside.
Heat a sautee pan over medium, add 1-2 tablespoons of the artichoke marinade. Add the whites oft he green onions, spinach and salt and pepper to taste. Once spinach is wilted through, set aside.
Wash and drain the chickpeas. Add chickpeas, tahini, remaining artichoke marinade, lemon, garlic salt and Italian seasoning to the food processor and blend well. If needed add water or oil to thin out to desired consistency.
Add hummus and spinach mixture to the same bowl containing the artichoke mixture and combine well. Season with salt and fresh ground pepper. Serve drizzled with olive oil and with brown rice chips, pita or pita chips. If you want a cheesy flavour be sure to add some nutritional yeast in with the hummus, if you are wanting a more creamy texture, process the artichokes for longer, add more tahini and olive oil instead of water.