I originally planned on writing a recipe for no churn salted honey ice cream, but obviously that didn’t work out. I made the ice cream yesterday, using previously frozen heavy whipping cream, against my better judgement and find myself today ice cream-less. But don’t worry friends, I’ll redeem my sad attempt at no churn ice cream next week.
When I awoke to find my ice cream more the consistency of ice cottage cheese, I knew I had to come up with another recipe, fast. I casually strolled though all 10 square feet of our kitchen, looking for anything I could use. I found chickpeas, artichoke hearts, baby spinach and thus, the spinach and artichoke hummus was born.
Spinach and Artichoke Hummus
- 1-14 ounce can chickpeas, drained and juice reserved
- 1-14 ounce can artichoke hearts
- 2-3 cups baby spinach
- 2 garlic cloves, peeled and smashed
- 2 tablespoons Greek yogurt (or tahini)
- 2 tablespoons olive oil
- salt and pepper to taste
Place all of the ingredients in a food processor and blend until smooth. Add in some of the reserved juice from the chickpeas for a creamier hummus.
This hummus is great with veggies, chips or bread. Enjoy!