Spinach and Artichoke Hummus
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!
Equipment
- 1 blender
- measuring cups
- measuring spoons
- 1 plate
- 1 fork
Ingredients
- 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
Nutrition
Calories: 219kcalCarbohydrates: 18gProtein: 10gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 14mgSodium: 433mgPotassium: 267mgFiber: 5gSugar: 3gVitamin A: 3792IUVitamin C: 17mgCalcium: 216mgIron: 2mg
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