Dairy-Free Spinach and Artichoke Hummus - dummies

Dairy-Free Spinach and Artichoke Hummus

By Suzanne Havala Hobbs

This recipe for nondairy hummus (a traditional Middle Eastern bean dip made with garbanzo beans (chickpeas), tahini, garlic, lemon juice, and spices) gets a boost by adding spinach and artichoke hearts. Making your own hummus will save you money and experimenting with other ingredient like roasted rep peppers and sun-dried tomatoes will help you come up with your own tasty creation.

Preparation time: 10 minutes

Yield: Six 1/2-cup servings

One 15-ounce can garbanzo beans (chickpeas), rinsed and drained

1/4 cup water

1/2 cup frozen, chopped spinach, thawed and well-drained, or about 2 cups of fresh leaves

1 large clove of garlic, minced

1/4 cup tahini

1/4 cup lemon juice

1/4 teaspoon ground cumin

1/2 cup artichoke hearts

2 teaspoons extra-virgin olive oil

Half a lemon


Roasted red pepper, sun-dried tomatoes, jalapeno peppers, or 1 tbsp dill (optional)

  1. Place the garbanzo beans, water, spinach, garlic, tahini, lemon juice, and cumin in a blender or food processor and process until smooth and creamy.

    Add roasted red pepper, sun-dried tomatoes, jalapenos, or dill, if desired.

  2. Add the artichoke hearts and pulse the blender or food processor a few times so that the artichoke hearts are chopped up but not quite puréed. Pour the dip into a shallow bowl.

  3. Drizzle the olive oil over the hummus, followed by a squeeze of fresh lemon juice and a dusting of paprika. Chill if desired and then serve.

Per serving: Calories 127 (68 from Fat); Fat 8g (Saturated 1g); Cholesterol 0mg; Sodium 104mg; Carbohydrate 12g (Dietary Fiber 4g); Protein 5g.