Spinach Artichoke Hummus

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Ingredients

• 1 (15-ounce) can chickpeas, drained and rinsed
• 3 tablespoons olive oil
• 1/4 cup tahini
• juice of 1 medium lemon
• 2 tablespoons water
• 2 cloves garlic, roughly chopped
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• pinch of cayenne pepper, or to taste
• 1 (8 ounce) package frozen chopped spinach, thawed & squeezed dry
• 1/3 cup chopped canned artichoke hearts (drain then chop!)
• extra olive oil, for drizzling

Preparation

Step 1

Add the chickpeas, olive oil, tahini, lemon juice, water, garlic, salt, cumin and cayenne to the bowl of a food processor. Process until smooth, scraping down the sides of the bowl as needed (I process it for about 45 seconds to 1 minute in my food processor to get it smooth, stopping once to scrape down the bowl).
Transfer the hummus to a medium bowl and stir in the spinach (break it up with your fingers first) and artichokes until combined. Taste and season with additional salt (I usually add about just under a ¼ teaspoon more) and / or cayenne as needed. Lightly drizzle some olive oil over the top.
Serve with crackers, pita chips, bread, veggies, whatever you would like!