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Spinach Artichoke Hummus

  • Author: Jordan Cord
  • Total Time: 30 minutes
  • Yield: 4 1x


Savory and creamy, with subtle spice, this dairy-free spinach artichoke hummus is perfect for cold winter days.


  • 1 - 15 oz. can of chickpeas, drained and rinsed
  • 1 - 15 oz. can of artichoke hearts, drained and chopped
  • 1 cup frozen spinach, thawed and drained
  • 2 Tbsp. tahini
  • 2 Tbsp. lemon juice
  • 1 clove garlic
  • 1/2 cup olive oil
  • 3 Tbsp. veganaise
  • 2 Tbsp. nutritional yeast (what's nutritional yeast? i'll explain! click here.)
  • 1 tsp. sea salt
  • 1/2 tsp. white pepper
  • 1/2 tsp. cayenne


  1. Thaw spinach and drain in a colander. Smash it between a paper towel to remove as much water as possible.
  2. Preheat oven to 375º.
  3. In a blender, add chickpeas, tahini, olive oil, lemon juice, garlic, and veganaise. Blend until smooth, using a rubber spatula scrape it off the sides when necessary.
  4. Empty the contents into a bowl, add salt, pepper, cayenne, and nutritional yeast and mix to combine.
  5. Drain artichoke hearts and roughly chop into smaller, bite-sized pieces.
  6. Fold in spinach and artichoke hearts.
  7. Grease a 6-inch ceramic baking dish with olive oil and empty the dip into the dish.
  8. Bake for 10-15 minutes until the top looks golden brown and the edges look hot and bubbly.
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Category: Appetizer


  • Calories: 290
  • Sugar: 4.6g
  • Sodium: 933mg
  • Fat: 15.7g
  • Saturated Fat: 3.3g
  • Unsaturated Fat: 12.4g
  • Carbohydrates: 26.8g
  • Fiber: 8.9g
  • Protein: 11g
  • Cholesterol: 0g