Creamy Spinach and Artichoke Hummus Recipe

Traditional spinach artichoke dip gets a healthier, vegan update in this creamy spinach artichoke hummus. It’s an ideal gluten-free snack, a crowd-pleasing party appetizer, or a colorful addition to any appetizer spread.

Hummus is a versatile, protein-rich dip that makes a satisfying snack and pairs beautifully with fresh vegetables, pita chips, or crackers. Over time I’ve enjoyed experimenting with many flavors—think Sriracha hummus for heat, Nutella-style hummus as a fruit dip, and beet hummus for bright color—but this spinach artichoke version blends familiar dip flavors into a light, plant-based hummus that’s perfect year-round. It’s especially festive for St. Patrick’s Day when served with shamrock-shaped green peppers.

How to make it

To make spinach artichoke hummus, combine canned garbanzo beans (drained and rinsed), fresh garlic, tahini, fresh spinach, canned artichoke hearts (drained), and freshly squeezed lemon juice in a food processor or high-speed blender. With the machine running, slowly drizzle in olive oil until the mixture becomes smooth and creamy. The whole process takes only a minute or two of active blending and about 10 minutes including chilling.

For the smoothest texture, scrape down the sides of the processor once or twice and blend again. If the hummus is too thick, add a tablespoon or two of water, aquafaba (the reserved liquid from the chickpea can), or additional olive oil until you reach your desired consistency. Adjust salt and lemon to taste before serving.

What to serve with it

This hummus is delicious with fresh vegetables—carrot sticks, celery, cucumber rounds, and sliced bell peppers are all excellent choices. Pita chips or whole-wheat crackers make for a crunchy contrast. For a themed presentation, cut green bell peppers into shamrock shapes and arrange them around the bowl for St. Patrick’s Day or any spring gathering.

It also pairs well with grain bowls, spread on sandwiches or wraps, or dolloped over roasted vegetables for added creaminess and flavor.

How to make Shamrock Shaped Bell Peppers

To make shamrock-shaped peppers, remove the top of a green bell pepper and clean out seeds and membranes. Gently press the pepper flat with the palm of your hand, then slice the pepper in half. Use a shamrock-shaped cookie cutter to cut shapes from each half. These make festive, sturdy dippers that are also a fun way to get kids to enjoy vegetables.

More vegan recipe ideas

If you enjoy this hummus, try exploring other plant-based recipes such as Vegan Pad Thai with zoodles, Buffalo cauliflower tacos, a Mexican sweet potato quinoa bowl, Buffalo chickpea Buddha bowls, a pepper-forward vegetarian chili, or Thai peanut sweet potato Buddha bowls—all great ways to add variety and flavor to a vegan meal plan.

Spinach Artichoke Hummus

Summary: Spinach artichoke dip transformed into a light, vegan hummus—perfect for snacking, entertaining, or themed parties.

Ingredients

• 15.5 oz can garbanzo beans, drained and rinsed
• 2 cloves garlic
• 2 tbsp tahini
• 1 cup fresh spinach
• 1/2 cup artichoke hearts, drained from can
• 3 tbsp lemon juice, freshly squeezed
• 1/4 cup olive oil (plus more to adjust consistency if needed)

For serving

• Green bell peppers (regular or shamrock-shaped)
• Carrot sticks
• Celery sticks
• Pita chips or crackers

Instructions

1. Add garbanzo beans, garlic, tahini, spinach, artichoke hearts, and lemon juice to a food processor or blender.
2. Begin to puree, and while blending, drizzle the olive oil in slowly through the feed tube or pour it in a thin stream. Continue blending until smooth and creamy, about 30–60 seconds. Scrape the sides as needed.
3. If the hummus is too thick, add small amounts of water, aquafaba, or extra olive oil until you reach your preferred texture.
4. Transfer the hummus to a bowl and refrigerate for 10–15 minutes to let flavors meld, or serve immediately at room temperature.
5. Serve with shamrock-shaped peppers for a festive touch, or with sliced bell peppers, carrot sticks, celery, and pita chips any time of year.

Shamrock Shaped Green Peppers

1. Remove the tops of bell peppers and clean out seeds and membranes.
2. Gently press the pepper flat using the palm of your hand.
3. Slice the pepper in half and use a shamrock-shaped cookie cutter to cut shapes for dipping.

Notes

Nutritional information applies to the hummus itself and does not include optional serving ingredients. For a smoother hummus, peel the skins from the chickpeas before blending or use a high-speed blender. Adjust lemon, garlic, and salt to taste. To vary the flavor, try swapping some fresh spinach for baby kale, adding a pinch of smoked paprika, roasted garlic, or nutritional yeast for a cheesy note.

Storage and tips

Store hummus in an airtight container in the refrigerator for up to 5 days. Flavors often deepen after a day in the fridge. Freezing is possible, though texture may change slightly—thaw in the refrigerator and stir well before serving.

Nutrition Facts