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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
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An adapted spinach-artichoke hummus recipe from . I prefer it because it calls for fresh spinach. Delicious and refreshing on a hot summer day. I love to serve them with pita chips, and the kids love it, too! Ingredients:
1 (15 1/2 ounce) can chickpeas, drained |
4 cups fresh spinach, loosely packed |
2 (12 ounce) jars marinated artichoke hearts, with juice |
2 tablespoons tahini |
2 tablespoons lemon juice |
2 tablespoons olive oil |
4 garlic cloves, peeled and smashed |
1/2 cup romano cheese, grated |
salt and pepper, to taste |
Directions:
1. Combine all ingredients in a food processor, and blend until smooth.
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