This spinach artichoke hummus combines two popular appetizers into one delicious dip – fresh, garlicky hummus and cheesy spinach artichoke dip!
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Appetizer’s are always a hit in my family. So much so, that sometimes I will plan a dinner of just appetizers for us to enjoy. There are so many different kinds of dips and spreads and bites to choose from that I hate to just pick one. This recipe combines two of my favourite appetizers – hummus and spinach artichoke dip. Rich, cheesy spinach and artichoke dip gets a lighter treatment by adding these familiar flavours to a fresh and garlicky hummus. Add a handful of crudités and some pita bread, and this spinach artichoke hummus appetizer will be a hit at your next party!
Ingredient Notes
Spinach: This hummus appetizer uses fresh baby spinach. No need to chop it before using. You could substitute with frozen spinach. Be sure to thaw and drain the frozen spinach before using.
Artichoke hearts: The easiest option is to use a can of artichoke hearts. Be careful not to get marinated artichoke hearts – they have other flavourings added including vinegar which will change the flavour profile of this hummus considerably.
Canned chickpeas: Using canned chickpeas makes this a quick and easy recipe. You could, of course, soak and cook dried chickpeas from scratch instead. Set aside a few chickpeas for garnish if desired.
Tahini: This Middle Eastern toasted sesame paste is a traditional component in hummus. You should be able to find it in most grocery stores either with the nut butters or in the Middle Eastern section. If you can’t find tahini, then I would suggest just leaving it out rather than substituting another nut butter which would change the flavour of the dip.
Lemon juice: Fresh lemon juice brightens this hummus up and adds extra liquid to help with blending.
Garlic: I love a super garlicky hummus so I often use 3 large cloves. You can use less if you prefer.
Feta cheese: While not a typical ingredient in hummus, I love the tangy flavour of feta cheese combined with the spinach and artichokes. The added cheese is also a nod to the cheesy baked dip this recipe is based on.
How to Make Spinach Artichoke Hummus Appetizer
This hummus appetizer is incredibly easy to prepare and requires very little in terms of preparation.
Prep the ingredients
To prepare the ingredients, drain and roughly chop the artichoke hearts. Drain and rinse the chickpeas. Set aside a few chickpeas for garnish if desired. Peel the garlic cloves. You can mince the garlic beforehand or just add the cloves whole – they will be fully blended by the food processor.
Blend the hummus
To the food processor, add the fresh spinach, pressing down to fit it all in. If it looks like too much, then you can leave some spinach out and add it later once the mixture has blended down in volume.
Top the spinach with the chopped artichokes, chickpeas, garlic cloves, tahini, fresh lemon juice, olive oil, kosher salt, and pepper. Attach the lid and blend until the mixture is smooth. Scrape down the sides occasionally to make sure everything blends smoothly. Blend the mixture until it is completely smooth.
Add the crumbled feta cheese and blend just until combined. Taste the hummus and adjust the seasoning if necessary.
Garnish and serve
Scrape the hummus into a serving bowl. Garnish the hummus appetizer with the reserved chickpeas, crumbled feta cheese, and chopped parsley. Drizzle with extra virgin olive oil. Serve with an assortment of vegetable crudités or pita bread and enjoy!
More Appetizers
For more of my favourite appetizers, check these out:
- Salmon Rillettes
- Prosciutto Wrapped Figs with Goat Cheese and Port
- Brie Pull-Apart Bread with Pears and Caramelized Onions
- Whipped Brie with Herbs and Honeycomb
- Whipped Feta with Honey and Walnuts
Spinach Artichoke Hummus
Ingredients
- 5 oz fresh baby spinach *see note
- 1 x 398 ml can artichoke hearts drained
- 1 x 540 ml can chickpeas drained
- ¼ cup tahini
- 2-3 garlic cloves
- juice of 2 lemons
- 1 tbsp extra virgin olive oil
- 1 tsp kosher salt
- ¼ tsp pepper
- ⅓ cup feta cheese, crumbled
- extra feta cheese, for garnish
- chopped fresh parsley, for garnish
- vegetable crudités to serve
- pita bread to serve
Instructions
- Drain and roughly chop the artichoke hearts. Drain and rinse the chickpeas, setting aside a few chickpeas for garnish if desired. Peel the garlic cloves and juice the two lemons.
- Add the baby spinach to the bowl of a food processor, pressing down to fit it all in. Add the chopped artichokes, chickpeas, tahini, garlic cloves, extra virgin olive oil, kosher salt, and pepper.
- Attach the lid and blend until the mixture is smooth, stopping to scrape the sides down occasionally. Blend until the mixture is completely smooth. Add the feta cheese and blend until combined. Taste and adjust the seasoning if necessary.
- Scrape the hummus into a serving bowl and chill until ready to serve. Garnish the hummus with the reserved chickpeas, crumbled feta, and fresh parsley. Drizzle with a little extra olive oil. Serve with vegetable crudités and pita bread and enjoy!