Spinach-artichoke Hummus! My New Fav Dip, No Cooking Require

Ainekset

Spinach-Artichoke Hummus

1 (15-ounce) can chickpeas, drained

1/2 cup tahini

1/2 teaspoon ground cumin

4 garlic cloves

1 lemon, juiced

Kosher salt and freshly ground black pepper

1 (15-ounce) can artichoke hearts, drained

1 (10-ounce) package frozen spinach, thawed and squeezed dry

1/2-1 cup finely grated Parmesan

1/2 cup Greek yogurt (any fat %)

1 teaspoon ground oregano

Ohjeet

In a food processor, combine the chickpeas, tahini, cumin, garlic, lemon juice, and heavy pinch of salt and pepper. Process until very smooth, scraping the bowl as needed. Add the artichoke hearts, spinach, Parm, yogurt, and oregano and pulse until a chunky dip forms. Taste and adjust the seasoning with salt and pepper. Transfer to a bowl and serve.