• 1 (15.5 ounce) can chickpeas, drained
  • 1 (7.5 ounce) jar marinated artichokes, drained
  • ¼ cup tahini
  • Juice of 1 lemon
  • ¼ cup grape seed or olive oil
  • 1 box frozen spinach, thawed and drained
  • Feta cheese, for garnish
  • Pita chips, crackers or crudité, for serving


1. Make the hummus.

Put chickpeas, artichokes and tahini into a food processor and run until smooth. Add lemon juice, salt and pepper. While the food processor is

still running, slowly stream in the oil. Turn the processor off and with a rubber spatula, fold in the spinach. Transfer the mixture to a serving bowl or and refrigerate.


2. Garnish.

When you’re ready to serve, drizzle the dip with oil and sprinkle with crumbled feta cheese. Serve with pita chips or vegetables.