Raise your hand if your tired of feeding your family three meals a day. Me! Me! Me! I’m raising my hand! Why does everyone eat so much? More than anything I’m tired of thinking about food and prepping the food. So I thought I would share this easy dip. It makes a ton and I was able to use it a number of ways throughout the week. I love when I can cook once and enjoy again and again!
Artichoke Spinach Hummus Dip
3 cups cooked chickpeas (2 15 oz cans drained, but I’ve been making my own during lockdown and they are really easy to do in the instant pot and you can buy them in bulk!)
1/4 cup lemon juice
1/3 cup Tahini
3 garlic cloves (or more! I like it super garlicky)
1 teaspoon cumin
1teaspoon onion powder
1/4 teaspoon cayenne
salt and pepper to taste
Stop right here and you have a yummy hummus!
3 cups packed spinach (or kale or whatever leafy green you have on hand)
one can of artichoke hearts quartered
Combine all the ingredients until the spinach (so basically hummus!) until smooth. Taste for flavor and add more garlic/salt/lemon juice as needed. Then add the greens and artichokes and pulse until it’s as chunky or smooth as you like. Add in a glug of olive oil if things seem too dry. Store in an airtight container in the fridge and then enjoy it these three ways.
Eat it as Dip! Ok, this one might kind of be cheating but this is a great snack. I put it out with pita chips and veggies one afternoon and it was a hit.
Put it on a wrap! Wraps are my new favorite way to use up leftovers. This spread gives a lot of flavor and makes whatever leftovers you use (we had roasted veggies) taste a little more special. It would be good on a sandwich too!
Toss veggies in it and throw them on the grill! Lately, every time we grill I chop up a variety of veggies and season them and throw them in the wok. Roasted veggies are delicious on their own and then are easy to use throughout the week in different ways. I tossed these veggies with the last of the dip and it was a great seasoning!