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.

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.

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!