Hummus is something I don’t make often enough. I can’t tell you why – I do think it’s rather delicious, yet I will go weeks, if not months, between batches. I think it’s the whole thought of having to clean the food processor. There are few kitchen appliances I hate cleaning more (other than the juicer). The craving for hummus needs to outweigh my hatred of washing out the food processor. Fortunately, the craving hit not too long ago, and a new hummus creation was born.
I wanted to make something other than regular ol’ hummus, but I didn’t have time to cook up any beets to make my favourite Dill Beet Hummus. So I looked through my pantry, fridge, and freezer, and saw a random can of white beans. Why not make hummus with that? Then I saw a jar with a few lonely artichoke hearts in the fridge, and a wee bit of spinach in the freezer. Spinach and artichoke are a classic dip pairing, so they would have to be good in a hummus, right?
This was one of those times I was content with having to clean the food processor afterwards. What a tasty spin on your classic hummus. And I think the white beans make it extra creamy. This really had the taste of a ooey gooey spinach and artichoke dip, without the massive amount of mayo and cheese one would normally add. I think adding a bit of the artichoke marinade helped pump up the flavour.
I ate it with veggies, spread of flatbread, as a sandwich filling with some avocado and cucumber, and to jazz up a regular ol’ veggie burger. I would even consider making this for a party, topping it with a little parmesan, and heating it up like classic spinach and artichoke dip. I bet it might even fool a person or two (okay, maybe that’s pushing it…unless they were also drinking wine?)
Spinach & Artichoke White Bean Hummus
makes approximately 3 cups
This spin on classic hummus has all the flavours of that ooey gooey appetizer we all love and know, without all of the mayo and cheese. Eat it with veggies, spread it on a sandwich, or even just dig right in with a spoon. It’s packed with fibre & flavour – what’s not to love?
- 1 540 mL (19 oz) can of white/navy beans, drained and rinsed
- 1/2 cup frozen spinach, thawed and water squeezed
- 1/3 cup marinated artichoke hearts
- juice of 1 lemon
- 1 large clove garlic
- 2 tbsp tahini
- 3 tbsp artichoke heart marinade (or use olive oil)
- 1/4 tsp dried basil
- pinch or 2 of cayenne
- salt & pepper to taste
- water (if needed)
1. Add all ingredients to the food processor, and blend until a smooth, creamy texture. Add water if needed to achieve this texture.
Note: You could use artichoke hearts canned in water, but they won’t have as much flavour, so you may need to add extra herbs and spices.