Spinach and Artichoke Hummus

    15 minutes

    This is a bright and fresh hummus made with spinach and artichokes instead of just chickpeas. Serve with pita or corn chips.

    23 people made this

    Serves: 12 

    • 2 tablespoons olive oil
    • 3 cloves garlic, crushed
    • 1 tablespoon sesame seeds
    • 1/4 cup (65ml) water
    • 300g chopped fresh spinach
    • 2 (400g) tins chickpeas, liquid reserved
    • 1 (340g) jar marinated artichoke hearts, drained and chopped
    • 200g roasted red capsicums, chopped

    Preparation:10min  ›  Cook:5min  ›  Ready in:15min 

    1. Heat olive oil in a small frypan over medium heat. Stir in the garlic and sesame seeds; cook and stir until garlic is tender, 3 to 5 minutes. Remove from heat and set aside. Heat water in another frypan. Add spinach. Cook and stir until spinach is wilted, 3 to 5 minutes. Drain and set aside.
    2. Place the chickpeas into a blender. Cover and puree until smooth. Add the spinach, artichokes and garlic mixture. Blend to desired consistency, pouring in reserved garbanzo bean liquid as needed. Spoon mixture into a bowl. Cover and refrigerate until chilled. Top with roasted red capsicums before serving.

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    Reviews in English (23)


    WOW, I don't even know what to say...this is absolutely, out of this world FANTASTIC!!!!! I contemplated just making 1/2 a recipe, but I am so glad I decided to just make the whole thing because I think between myself and my son we already ate 1/2 of it, lol. I made this as written, except that I'm lazy, so I just used a box of frozen chopped spinach that I thawed and drained really well (I just threw it all in there). I also added a couple pinches of salt at the end, but that's a personal preference. My mom makes the BEST traditional hummus that I've ever eaten, but this is right up there with that. I will definately be making this VERY often! Thanks, Andy, for sharing such a wonderful recipe~YUM!  -  08 Jul 2010  (Review from Allrecipes USA and Canada)


    I just finished making this and now it's chilling, but so far, this is wonderful. I cooked my own garbanzos from dried...used about 2 1/2 cups cooked. I am not adding the red peppers because we don't like them. This came together easily, but isn't as garlicky as I expected...that might change after it sits a while. BUT...even so, it's beautiful...such a great green color and creamy and very, very good. Will make often.  -  05 Feb 2011  (Review from Allrecipes USA and Canada)


    Made this for Recipe Group. I ended up using frozen drained spinach. I couldn't for the life of me get the beans to puree without adding liquid before the other stuff. Just pureed it all together adding most of the liquid back in from the beans. It was pretty tasty with nacho chips. If I had used fresh spinach I think I would have just wilted down in the same pan. Thanks CNM!  -  09 Aug 2010  (Review from Allrecipes USA and Canada)