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.

IMG_0784 (2).jpg

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.

IMG_0817 (2).jpg

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!




Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s