Hello lovelies,
we have hummus almost every week, but this one gets the most attention on the appetizer platter: my green spinach artichoke hummus with tahini is bright green, creamy and tastes like the spinach artichoke dip you may know from American restaurants, only cold, lighter and blended in 20 minutes. Toasted panko crunches on top, and around it sit carrots, bell pepper, crackers and grissini.
Green hummus is not entirely new in my kitchen, my creamy edamame hummus with tahini and sesame oil gets its color from soybeans. Here the green comes from raw baby spinach, which disappears completely in the blender, and the artichoke hearts bring the slightly nutty, tangy note that makes the dip so special.
Chickpeas, spinach and artichokes
The base is classic: canned chickpeas, tahini, lemon, garlic, cumin. A spoon of cream cheese makes the mixture extra silky, if you stay vegan leave it out and use a little more tahini. What matters is blending long enough and adding ice-cold water when needed, then the hummus turns silky instead of grainy. If the dip is meant to become a whole dinner, do as I do with my loaded hummus with roasted veggies and feta and pile roasted vegetables on top.
You already know the spinach and artichoke pairing from the blog as a warm, baked spinach artichoke dip from the Christmas menu. The hummus is the everyday version of it: no oven, no cheese to bake, but chickpeas that fill you up and a dip that still belongs on bread the next day.
The panko topping is my little trick: 3 tablespoons toasted golden in butter with a pinch of salt, and the creamy dip suddenly has something to crunch on. If you like tahini dips, my green summer rolls with tahini dip are the next recipe for the platter.
And when a second can of chickpeas and the rest of the spinach are left over, they become my quick chickpea curry with coconut milk and spinach for dinner. Tell me what you like to dip with most.
