Spinach and Artichoke Hummus

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. image

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. image

imageSpinach 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!image

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