Gluten Free Living – 2014

Boy, oh, boy, are you in for a treat today–Spinach and Artichoke Hummus. And it’s a healthy one at that! We had company last week and I made up a batch of my own special recipe for Clam Chowder. I also made up a loaf of homemade bread and had my fabulous Mississippi Mud Pie as a dessert.

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But I felt like I needed to add something else since we were having about 15 people. So I happened to be looking on Pinterest, and I saw this delicious looking recipe. I decided to give it a try and I’m so glad I did. Spinach and Artichoke Hummus is amazing. I used twice as much spinach, garlic and lemon in my recipe. Because I didn’t have either Asiago or Parmesan cheese on hand, I substituted Romano. Delicioso! Magnifico!

I laid this out on the counter when the first of our guests arrived and the kids dug into it right away! Everyone loved this tasty hummus dip appetizer. I served it with lots of fresh veggies as well as assorted crackers. When you serve it with fresh veggies it is lower calorie than normal spinach artichoke dips. It’s also healthy and gluten free. While I used a lot of cheese as decoration, you can certainly cut back if you’re trying to watch your calories.

If you’re looking for a fantastic dip for the Super Bowl game or other tailgating parties, then I highly recommend Spinach and Artichoke Hummus. Our company sure enjoyed it and I’m sure you will too. Especially if you normally enjoy either hummus or spinach artichoke dip. The combination of hummus with spinach artichoke dip is truly amazing and certainly a crowd pleaser.

Spinach and Artichoke Hummus is a real crowd pleaser.

This close up shows you the texture of the hummus. For a healthy and low calorie snack serve this delicious hummus with veggie dippers.

The recipe for Spinach and Artichoke Hummus is gluten free. Serve gluten free crackers or veggies if you’re gluten intolerant.

Here’s what I did.

I used these ingredients.

Drain chickpea liquid and reserve. Mash chickpeas with a fork. Place in a large bowl with garlic, tahini, salt, cayenne pepper, olive oil and the juice of one small lemon. Add thawed spinach that has been completely squeezed dry.

Mix ingredients in a food processor with as much reserved chickpea liquid as necessary to get a smooth consistency. I used the chopper option on my immersion blender.

Remove pureed spinach mixture from blender. Add romano cheese and drained artichoke hearts and stir to combine. 

Place mixture in serving bowl and garnish with more romano cheese if desired.

Serve as a dip for tailgating parties, afternoon snacks, or for the Superbowl game!

Our gang sure loved Spinach and Artichoke Hummus–even the kids.

Here’s the recipe.

SPINACH AND ARTICHOKE HUMMUS

(Recipe adapted from Closet Cooking)

Spinach and Artichoke Hummus

Teresa Ambra

Scrumptious hummus recipe based on an American classic: spinach and artichoke dip! This gluten free recipe uses romano cheese in the hummus and on top. It's the perfect low calorie appetizer for tailgating parties and the Super Bowl!

No ratings yet

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Prep Time 20 minutes mins

Total Time 20 minutes mins

Course Appetizer

Cuisine American

Servings 10

Calories 219 kcal

Equipment

• 1 blender
• measuring cups
• measuring spoons
• 1 plate
• 1 fork

Ingredients

  

1x2x3x

• 15 oz. can chickpeas rinsed, drained and mashed with a fork (reserve ¼ to ½ cup garbanzo bean liquid)
• 4-5 cloves garlic sliced
• 2 tbsp. sesame tahini (ground sesame seeds)
• 1 lemon juice only
• 2 tbsp. olive oil
• 1/2 tsp. salt
• pinch cayenne pepper or to taste
• 10 oz. pkg. frozen chopped spinach thawed
• 14 oz. can marinated artichoke hearts drained and coarsely chopped
• 1 cup grated romano cheese divided use
• 1/3 cup romano cheese for garnish

Instructions

 

• Drain chickpeas, but reserve liquid.
• Mash chickpeas on a plate with a fork.
• In blender, puree chickpeas, spinach, garlic, tahini, lemon juice, olive oil, salt, cayenne and enough reserved chickpea liquid to get the consistency that you desire.
• Place mixture in serving bowl.
• Stir in artichoke hearts and ½ cup romano cheese.
• Garnish with remaining cheese and serve with crackers and veggie dippers.

Notes

Recipe adapted from Closet Cooking.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 219kcalCarbohydrates: 18gProtein: 10gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 14mgSodium: 433mgPotassium: 267mgFiber: 5gSugar: 3gVitamin A: 3792IUVitamin C: 17mgCalcium: 216mgIron: 2mg

Keyword appetizer, artichokes, cheese, hummus, spinach

Tried this recipe?Let us know how it was!

Spinach and Artichoke Hummus is one hearty appetizer–and a little healthier than regular Spinach Artichoke Casserole Dip.

Here’s a small serving. The kids were gulping this down quite fast. I was grateful I had gotten pictures earlier.

Enjoy a bowlful of Spinach and Artichoke Hummus the next time you sit down in your easy chair to watch a game or movie. Spinach and Artichoke Hummus is a filling and satisfying comfort food your family is sure to love. 

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Spinach and Artichoke Hummus

Teresa Ambra

Scrumptious hummus recipe based on an American classic: spinach and artichoke dip! This gluten free recipe uses romano cheese in the hummus and on top. It’s the perfect low calorie appetizer for tailgating parties and the Super Bowl!

No ratings yet

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Total Time 20 minutes mins

Course Appetizer

Cuisine American

Servings 10

Calories 219 kcal

Equipment

• 1 blender
• measuring cups
• measuring spoons
• 1 plate
• 1 fork

Ingredients

  

1x2x3x

• 15 oz. can chickpeas rinsed, drained and mashed with a fork (reserve ¼ to ½ cup garbanzo bean liquid)
• 4-5 cloves garlic sliced
• 2 tbsp. sesame tahini (ground sesame seeds)
• 1 lemon juice only
• 2 tbsp. olive oil
• 1/2 tsp. salt
• pinch cayenne pepper or to taste
• 10 oz. pkg. frozen chopped spinach thawed
• 14 oz. can marinated artichoke hearts drained and coarsely chopped
• 1 cup grated romano cheese divided use
• 1/3 cup romano cheese for garnish

Instructions

 

• Drain chickpeas, but reserve liquid.
• Mash chickpeas on a plate with a fork.
• In blender, puree chickpeas, spinach, garlic, tahini, lemon juice, olive oil, salt, cayenne and enough reserved chickpea liquid to get the consistency that you desire.
• Place mixture in serving bowl.
• Stir in artichoke hearts and ½ cup romano cheese.
• Garnish with remaining cheese and serve with crackers and veggie dippers.

Notes

Recipe adapted from Closet Cooking.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 219kcalCarbohydrates: 18gProtein: 10gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 14mgSodium: 433mgPotassium: 267mgFiber: 5gSugar: 3gVitamin A: 3792IUVitamin C: 17mgCalcium: 216mgIron: 2mg

Keyword appetizer, artichokes, cheese, hummus, spinach

Tried this recipe?Let us know how it was!