Potted Spinach & Artichoke Hummus

My hummus recipes are different each time I make them. I’m hardly concerned with exact measurements for this all-purpose dip/spread/delight. The base of garbanzo beans is the only constant.

Whatever I happen to have on hand is what goes into the mix. Today, I had a small handful of raw spinach and a few marinated artichoke hearts, so I threw them into the VitaMix with 1 cup cooked garbanzos (cooking liquid reserved), 2 cloves of garlic, 2 tablespoons tahini, juice of half a lemon and a pinch of sea salt. I shake in a little bit of Penzey’s Fox Point seasoning and some dill but you can use whatever herbs and spices are on hand. Blend until smooth, adding the reserved cooking liquid ( about 1/4 cup) to get the desired consistency. If I’m feeling decadent, I may add splash of some really good olive oil.

Serve with cut vegetable sticks in mini clay pots for a fun presentation or to make it more kid-friendly.

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Comments:

  1. This is so creative! Love it! Never too many hummus recipes!

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