Artichoke and Spinach Hummus
Recipe type: Appetizer
Prep time: 
Total time: 
Serves: 4 cups
  • 1-3/4 cups cooked garbanzo beans, drained and rinsed
  • 3 tablespoons sesame tahini
  • 4 teaspoons lemon juice
  • 4 to 5 cloves garlic, minced
  • 8 to 10 tablespoons extra virgin olive oil
  • 14-ounce (397 g) can quartered artichoke hearts, drained
  • 1-1/2 cups baby spinach
  • 3/4 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  1. In the bowl of the food processor, add the garbanzo beans, sesame tahini, lemon juice, 4 cloves of garlic, and 8 tablespoons of extra virgin olive oil. Process until almost smooth, about 2 minutes. Add the drained artichoke hearts, and process another minute. Add the remaining olive oil (if needed), baby spinach, sea salt, and black pepper, and process until smooth, about 1 to 2 more minutes. Taste, and then add the rest of the garlic plus additional sea salt and black pepper as desired. Store in the refrigerator in a covered container. Will keep for up to five days.
More Information

food processor

Recipe Notes:

The flavor is best with garbanzo beans cooked at home, but you can use a 15-ounce (425 g) can of garbanzo beans in a pinch.
Recipe by Andrea Meyers at