Spinach Baby Artichoke Hummus

If spinach artichoke dip and hummus had a baby, it would be this creamy dreamy Spinach Baby Artichoke Hummus.

Made with Native Forest Baby Artichoke Hearts by Laurel of Catching Seeds.
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This creamy hummus recipe is perfect for dunking veggies and crackers, spreading on sandwiches, and topping grain bowls and salads!

Pop everything in the food processor and you have yourself a delicious homemade hummus that will be sure to impress family, friends, and your belly! Yum!

Ingredients

• 1 can garbanzo beans, drained and rinsed⁣
• 1/2 cup tahini⁣
• 2 tablespoons lemon juice⁣
• 1 clove garlic⁣
• 1/2 teaspoon salt⁣
• 1/4 cup ice water⁣⠀
• 1 jar Native Forest Baby Artichoke Hearts, drained⁣
• 1 cup defrosted frozen spinach⁣⠀

Instructions

1. Add the garbanzo beans, tahini, lemon juice, garlic, and salt to a food processor. Process until a paste forms, scraping down the sides as needed.
2. Slowly drizzle in the ice water while the processor is running. This will make the hummus incredibly creamy!⁣
3. Add in the artichoke hearts and spinach and pulse until they are incorporated into the humus, but you can still see chunks of the artichokes and spinach. Serve and enjoy!⁣⠀