Green Spinach Artichoke Hummus with Tahini

Prep 15 min·Cook 5 min·Total 20 min·4 servings·VEGETARIAN·265 kcal

Spinach artichoke hummus in a bowl on a platter with carrots, bell pepper, crackers and grissini

Ingredients

For the hummus

1 can chickpeas (400 gr (14 oz.), drained)
50 gr (1.8 oz.) fresh baby spinach
100 gr (3.5 oz.) artichoke hearts (from a jar, drained)
2 garlic cloves
40 gr (1.4 oz.) tahini (about 4 Tbsp)
2 Tbsp cream cheese
2 Tbsp olive oil
2 Tbsp lemon juice
1 tsp salt
1/2 tsp ground cumin
1/4 tsp paprika
1 pinch pepper
2 to 4 Tbsp water (ice-cold, as needed)

For the panko topping

3 Tbsp panko
1 Tbsp butter
1 pinch salt

To garnish

2 artichoke hearts (halved)
1 handful microgreens

For dipping

3 carrots (for dipping, cut into sticks)
1 red bell pepper (cut into strips)
1 handful crackers
1 handful grissini

Equipment: Blender or food processor, Sieve, Small frying pan, Serving bowl, Large platter

Instructions

Blend the hummus

1.Drain the chickpeas in the sieve and rinse under cold water. Wash and spin-dry the spinach, drain the artichoke hearts, peel the garlic.
2.Whip the tahini and lemon juice in the blender for 30 seconds until the mixture turns pale. Add the chickpeas, spinach, artichoke hearts, garlic, cream cheese, olive oil, salt, cumin, paprika and pepper.
3.Blend for 2 to 3 minutes into a smooth, creamy mixture, scraping down the sides now and then. If the hummus is too thick, add ice-cold water a spoon at a time until the texture is right. Taste and adjust.

Toast the panko

1.Melt the butter in the small pan, add the panko and salt and toast, stirring, for 2 to 3 minutes until golden. Let it cool on a plate.

Serve

1.Spread the hummus into the serving bowl, draw a swirl with the back of a spoon and garnish with the halved artichoke hearts, the toasted panko and the microgreens.
2.Set the bowl on the platter and arrange the carrots, bell pepper, crackers and grissini around it.

Notes

Tip from my kitchen: the hummus tastes best when it can rest in the fridge for 30 minutes after blending, then the garlic and lemon mellow out. The panko is my little trick against the uniform creaminess of a dip platter, it crunches like breadcrumbs on pasta and can be toasted in a double batch to keep. Spread on bread with tomato slices and a few capers the hummus is also a quick supper, and a spoonful stirred into warm pasta turns into a green sauce. For a party double everything, the blender can just about take it.

Nutrition per serving: 265 kcal · 8 g protein

MY NOTES

Ten more easy vegan dinners, free: frei-style.com/ebook