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Artichoke and Spinach Hummus

Artichoke and Spinach Hummus

Recipe Details

x 4 servings
Duration: 25 minutes
  • Dairy-Free
  • Vegan


Quantity Ingredient
3 cp
Canned Chickpeas drained with liquid reserved
2 ea
Garlic Cloves minced
10 tsp
Olive oil
1/4 cp
Tahini Sesame Sauce
1 ea
Lemon juiced
3 cp
Frozen Spinach thawed, patted dry and chopped
Salt and Freshly Ground Black Pepper
2 cp
Canned Artichoke Hearts drained and chopped


  1. For the hummus: Combine the canned chickpeas, garlic, olive oil, tahini, some lemon juice, and salt and pepper, to taste, in a food processor.
  2. Blend on high until creamy and smooth, adding some of the reserved chickpea liquid through the funnel as it blends to achieve the right consistency.
  3. When ready, add the spinach and artichoke hearts and pulse a few times to incorporate into the hummus. Adjust seasoning to taste with salt, pepper, and more lemon juice if needed.
  4. Scrape the hummus into a bowl, cover, and chill for at least 2 hours.
  5. To serve: Remove the hummus from the fridge 10 minutes before eating. Serve with baby carrots and sugar snap peas for dipping.

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