ARTICHOKE SPINACH HUMMUS

ARTICHOKE SPINACH HUMMUS

I am thinking I may have to find some way of ‘blending’ onboard.
There are so many yummy recipes for soups, sauces and dips that require pureeing.
A friend said that next year she will bring her battery operated blender should we ‘need’
a Marguerita or three whipped up…
But space is at such a premium that I still haven’t quite come to terms
with adding something else to an already well equipped teeny tiny galley.
Am open to suggestions…
Today is a ‘hummus day’.
Versatile, easy, healthy, can be frozen…
…this recipe include some veggies for added nutrition…
Spinach and Artichoke Hummus

 

1 (15 ounce) can chickpeas drained and rinsed
3 cloves garlic

 

2 tablespoons tahini

 

1/2 lemon, juice (~2 tablespoons)

 

olive oil to taste

 

cayenne salt and pepper to taste

 

4 cups fresh spinach

 

1 (14 ounce) can artichoke hearts coarsely chopped

 

1/4 cup asiago or parmigiano reggiano grated (optional)

 

 

 

Place all in food processor and blend
adding enough oil to get the consistency that you desire.
Season with cayenne, salt and pepper

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