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Spinach Artichoke Hummus

www.theorganicdietitian.com
Prep Time 15 minutes
Total Time 15 minutes
Servings 6 -8

Ingredients

  • 1 1/2 cups garbanzo beans cooked
  • 1/2 cup artichoke hearts I used frozen, thawed, and squeezed dry artichokes- divided
  • 2 tablespoons tahini paste
  • 2 large garlic cloves peeled
  • 1/2 teaspoon salt
  • 1/4-1/2 cup olive oil
  • 1/2 cup spinach leaves

Instructions

  1. In a food processor add the beans, 1/4 cup artichokes, tahini, garlic, and salt.
  2. Blend until finely chopped.
  3. While the processor is running drizzle in the olive oil until smooth and creamy.
  4. Add the other 1/4 cup of the artichokes and the spinach and pulse a few times until the artichokes and spinach are chopped and still chunky.
  5. Store in an airtight container for up to 5 days.
  6. Freeze for up to one month.

Recipe Notes

*choose organic ingredients when possble