I made this once before and then ate it all before I got a chance to photograph it. Hummus is quite literally one of the easiest snacks to make yourself as long as you have a good blender. It doesn’t take long to blend everything together and you can throw whatever you want in it without too much risk of screwing it up. In this case I chose to add spinach and artichoke. I used this hummus in a quinoa veggie bowl I’ll be posting closer to summer. It really is more of a summer meal because it’s meant to be eaten cold.
Don’t get too burnt out on hummus and carrots like I did a few months ago. I had to take a hummus break because my palms were orange from all the carrots. Here are all the ways I know of to eat hummus:
- Carrots, Peppers or celery
- On breakfast toast
- Mixed into scrambled eggs
- As a pizza base
- Veggie and hummus wraps or bowls
- As a burger condiment
- In a pita (think chicken gyros but with hummus instead of tzatziki)
- Make some pinwheels as an appetizer
So you see why I make hummus a lot. The store-bought stuff is pricey and not as healthy if you’re eating as much of it as I do. My general “diet” rules are meant to be broken. Occasionally eating some healthier type chips that are still made with vegetable oils is okay. But if it’s something I consume A LOT or many days in a row for a period of time, I try to avoid certain things. The big ones I stay away from as much as possible:
- Vegetable oils (corn oil, safflower oil, canola oil, palm oil, sunflower oil…etc)
- Artificial sweeteners (sucralose, aspartame) and sugar alcohols (erythritol, xylitol)
- Corn (baking powder is an exception…it’s used in such small quantities)
- Enriched wheat flour
- Partially hydrogenated oils
- Added sugars (main ones being high fructose corn syrup, brown rice syrup, cane sugar or just sugar, and glucose…but in general it has to have under 5g of added sugars in a serving.)
None of these are hard and fast rules. I consume all of these things in moderation. When diets have “rules” in place I believe that’s when people fail. We are human…we only want what we can’t have. But you should be able to have ALL THE HUMMUS. So enjoy.
Spinach and Artichoke Hummus
A delicious hummus that has all the flavor of a spinach and artichoke dip, but without all the saturated fat. Perfect for a party snack that you can feel good about munching on all night.
- 2 can chickpeas drained and rinsed
- 1/4 tbsp tahini
- 2 cup packed spinach
- 1 jar artichoke hearts in water
- 2 tbsp minced garlic
- 1 tbsp oregano
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1/2 cup water more or less for consistency
Place chickpeas in a blender or food processor and pulse until mostly broken down. Scrape the sides a few times if needed
Add the remaining ingredients and blend until smooth. Adjust any spices or add more water if needed.
You can cut this in half for a smaller batch (I make it often) but in my particular Vitamix I find that it's not quite enough quantity to blend easy. It just takes longer and you have to scrape the sides more. Making a double batch is so much quicker because it's less pausing and scraping.