Spinach and Artichoke Hummus

Winter is testing the patience of us all here in in the mid-west. The first glorious day of spring was quickly followed by two snow storms that re-buried our optimistic patches of brownish grass, and 15 degrees below zero temps last night. I have been staring out the windows at the mounds of glistening snow, dreaming about sunny warm afternoons full of flowers and warm air.  We are trying to keep it together, but cabin fever is getting people's spirits down. In the meantime, I've been researching gardening tips like a crazed fiend. My goal for this summer is to start an ambitious garden. I haven't gardened in 6 years due to living in an apartment, and the one I had before was pretty small, so it will be a learning experience for sure . The house we bought has 10 acres, with some amazing flower gardens, and a really nice large garden space in a pristine location near the tree line. The former owners of this house really loved nature and the yard, and I intend to keep up and expand upon their hard work.

My dad and grandpa were amazing gardeners, and they had huge harvests every year. Since neither one of them is around anymore to lend advice unfortunately, I'm left to my own research and god-given green thumb. One reason to garden is the satisfaction of growing your own healthy food. There's just something about turning a tiny seed into food that's overwhelmingly exciting and fulfilling. Another reason is that fruit and veggies ( in particular organic ones) cost an arm and a leg, and most of us can't afford that luxury. So growing them is a way to get the goods for practically free. 

Until I can grow things, there's still plenty of cooking to keep my mind occupied. I have been experimenting with hummus recipes again, and the fact that I had an abundance of spinach to use up got my mind turned onto some spinach and artichoke hummus. Spinach and artichoke dip is one of my favorite things on this here earth, so why not combine it with one of the other most amazing foods? The results were to die for!

Spinach and Artichoke Hummus

-2 cups cooked chickpeas, drained

-3/4 cup artichoke hearts, chopped 

-3/4 finely chopped spinach

-2 cloves garlic

-2 T. lemon juice

-1/3 cup tahini 

-1 t. salt

-1/4 t. black pepper

-1/2 t. each cumin, garlic powder and  cayenne pepper

-1/2 cup fresh parsley

-2 tablespoons water

Directions: Place all ingredients in food processor and process until combined to the consistency you prefer.

I'm not terribly ashamed to admit I ate this bowl with a spoon. This is one of my favorite hummus recipes ever, and I've made and consumed a lot of varieties. I served this with pita bread and pita chips, but it's also good on toast, crackers or veggies.

I experimented with the amounts of artichokes and spinach and found 3/4 cups seemed to be a nice amount to really get the flavors to stand out. This also spares me the decision of making spinach and artichoke dip AND hummus for a dinner party, or having to choose one or the other. Enjoy!