I made this hummus for the superbowl, but it was such a huge hit I have to share it! The dip is red because I used red heirloom spinach. If you look closely you can see the purple spinach in my photo.
I love hummus because it has so many uses. You can use it simply as a dip, to flavor a dry chicken breast, as a mix in for your tuna salad, as a condiment on a sandwich or pita or if you like it as much as I do you can eat it with a spoon…don’t tell.
If you have a food processor or a Vitamix this recipe is a breeze! It will take about 15 minutes total to put together, I then let it cool and set overnight in the fridge. You could definitely serve the hummus right away if you are in a pinch :0)
2 Tbsp olive oil
4 cloves garlic, peeled and roughly chopped
5oz fresh spinach (I used red spinach)
1 can (14oz) artichoke hearts, drained
2 cans (15oz) garbanzo beans, rinsed and peeled
2 Tbsp tahini
2 Tbsp lemon juice
1 tsp kosher salt
1 1/2 tsp cumin
Start by sauteing the olive oil, garlic and spinach. While that is cooling you can begin to process the garbanzo beans, adding in the rest of the ingredients one at time and pulsing until you have a smooth consistency. I added the spinach last.
Go ahead and give it a whirl!