Appetizers

spinach & artichoke hummus

I’ve been craving cheese. Like really craving cheese. But in an effort to not bite into a block of cheddar, I decided on this spinach & artichoke hummus. It provides everything I like about the traditional dip, but minus the cream cheese and loads of parmesan.

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By changing the base to cannellini beans, I’m able to add protein, but not sacrifice flavor. Garlic, thyme, and good parmesan are your friends in this recipe.

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spinach & artichoke hummus

serves 5-6, as an appetizer


 

15oz can cannellini beans, drained and rinsed
3 cloves garlic
1T dried thyme
3T evoo
1-2T water
Freshly ground pepper, to taste
2T parmesan grated
1 box frozen, chopped spinach, defrosted
15oz can artichoke hearts, chopped
2T parmesan, shredded

Preheat oven to 400°.
Put frozen spinach into a bowl, cover, and defrost according to package directions. Once done and cooled, ring free of water.
Place cannellini beans, garlic, thyme, and evoo in a food processor. Puree until smooth, adding water as needed. Add pepper and grated parmesan and pulse a few times more.
Move hummus to a mixing bowl and stir in artichokes and spinach. Place mixture in an oven-safe baking dish. Cover with shredded parmesan and bake until warm, about 20 minutes. Serve with pita chips and eat up!

 

 

 

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