This spinach artichoke hummus dip recipe is savory and creamy, with subtle spice. It's loaded with healthy chickpeas, spinach, and nutritional yeast.
Artichoke is one of the best foods ever grown, if you ask me. Its bold, savory flavor puts it in a food category all its own and makes this hummus downright delicious. Tangy and smoky with generous hunks of artichoke and spinach mixed in, this warm dip helps take the edge off of winter.
[And yes, I know it's not winter yet, but it sure feels like it.]
Half of the year, I'm a hummus and ranch dip kind of person and the other half of the year, I'm all about baked, hot dips like this one. And if you're wondering about guacamole, well, that's a year-round thing. During the cold, dark cave that is winter, I'm not as inclined to reach for healthy raw vegetables and fruits to munch on.
It's a tough time of the year to eat mindfully, what with cookies here and casseroles there and candies everywhere. But I find that if I keep some kind of healthy, warm dip on hand, along with washed and chopped veggies for snacking, I'm not as tempted by empty calories. Filling up with the good stuff means there's less room for the bad.
Clark's mom makes a dynamite spinach artichoke dip which we got to try for the first time a few weeks ago and that's what inspired this spin on the classic. Since we're not big on dairy, especially right in the midst of cold and cough season, we opted for tahini and chickpeas instead of cheese. The result tasted like traditional spinach artichoke dip invited hummus to a party and they made a baby.
I recommend serving this spinach artichoke hummus dip with broccoli, celery, red bell peppers, and sweet potato chips anywhere that you want to shock people's tastebuds [which is everywhere, all the time, am I right?].