BJ and I have been a part of a wonderful Life Group for more than five years. During that time some of those dear friends have since moved out of state, but we’ve always been really fortunate that the new couples who join in their place are really awesome. We’ve hit the life group jackpot for sure…five solid couples, most with children and the rest with babies on the way. Super fun girls, great guys, and the best part…a bunch of amazing cooks. We eat well every time we’re together and we eat A LOT of hummus. Of the group, half are Armenian and I’ve learned the Armenians know their hummus. They know their food in general. I’ve been introduced to some of the most delicious food because of these sweet friends…
Yalanchi (stuffed vegetarian grape leaves), Cheese Boureg (baked cheese in phyllo dough), Pilaf (my friend Ani still can’t believe I called it Armenian Rice-a-roni), Shish kabobs, Armenian string cheese and Soujouk (Armenian cured meat), and hummus.
Oh yes, the hummus. It’s straight forward enough, right? I mean, we can all make hummus. Combine chickpeas, tahini (ground sesame seed paste), garlic and lemon juice and let it go for a spin in the food processor. Done. And we’ve all seen the variations…roasted red pepper hummus, roasted garlic hummus, spinach hummus, etc. You’ve seen the hummus trios on restaurant menus, right? So I had the grand idea to whip up my own variation, Spinach-Artichoke Hummus. I thought it would be so smart to take that super fattening, but super delicious dip, and lighten it up a tad.
So I made a traditional hummus and started adding stuff. I added spinach, artichoke hearts, I roasted an entire bulb of garlic, and threw in a handful of parmesan cheese. Ta-da!! Spinach Artichoke Hummus. I was impressed and thought it was quite tasty. BJ came home and asked what I made.
“Hummus!” I answered.
“That’s hummus? It doesn’t taste like hummus.” He argued.
“Well it’s my spin. It’s Spinach-Artichoke Hummus.”
I was annoyed. I didn’t think it would warrant an explanation after he tasted it. Wasn’t it so obvious?
He reassured me that it tasted wonderful but maybe not like hummus. I still thought he was wrong and I packed it up to take to the beach where we were meeting our friends Reed and Ani. Ani is Armenian. She’s Armenian and she’s honest.
I proudly whipped out my fresh pita triangles and my hummus. She tasted it. She liked it. Then she called to her husband, “Reed, do you want some dip?”
“Dip??” I asked, “It’s hummus.”
Ani replied thoughtfully, taking care not to offend me, “It’s really good, but I wouldn’t call it hummus. I mean, it has the consistency of hummus…but…is there parmesan cheese in there?”
We laughed and I thanked her for making this blog really easy to write. This blog for Spinach-Artichoke Hummus-like Dip. Whatever you want to call it, call it your snack next time you rent a movie or throw a party. It’s very tasty; full of all of the flavors you love in Spinach-Artichoke Dip, but with half of the fat and calories. It’s a snack you can feel good about. We gobbled it up and I’ll absolutely be making it again soon. Give it a shot and let me know what you think. Hummus…or dip?
Spinach-Artichoke Hummus (Dip)
15 oz. chick peas, drained
2 tablespoons lemon juice
2 tablespoons tahini, plus more to taste
1 bulb of garlic
2 cups fresh spinach
1 cup frozen artichoke hearts, thawed
1/2 cup grated parmesan cheese
1/2 cup extra-virgin olive oil, plus more for drizzling
salt and pepper, to taste
- Preheat the oven to 400 degrees. Slice the top 1/4 inch of an entire garlic bulb off. Drizzle with extra-virgin olive oil and salt and pepper. Wrap in aluminum foil and place on a baking sheet. Roast for 30 to 45 minutes or until garlic is soft.
- To remove garlic cloves, simply squeeze the entire bulb into the bowl of a food processor. Garlic will slide right out, leaving the peels behind.
- Add remaining ingredients to the food processor and process. Drizzle in olive oil while the machine is running until it reaches your desired consistency and taste.
- Serve with pita chips or raw veggies.