Spinach and Artichoke Hummus

I love spinach and artichoke dip. It's one of my favorite bar foods, and I will frequently make it at home for parties or appetizers-for-dinner nights. Spinach and artichokes are healthy, but sadly, cream cheese, mayo and sour cream are not especially. While making my weekly batch of hummus (it's scary how fast we go through it around here), I thought adding spinach and artichoke might be a good change from the usual garlic and lemon flavor. It was. Not only are the flavors delicious, but adding these ingredients ups the nutrition and volume considerably.

Spinach and Artichoke Hummus
Yield: 6 cups

2 cans or about 3 cups chickpeas
1/4 cup tahini
1/2 lemon, juiced
2 garlic cloves
Olive oil
Water
Hot sauce
Salt
1 package frozen chopped spinach, thawed
1 can artichoke hearts, drained

In a food processor, combine tahini and lemon juice and a little water. Process until well mixed.
Add in garlic, mix well.
Add in chickpeas in 2-3 batches, processing between each. Add a little olive oil and water to help it combine.
When smooth, add in salt and hot sauce to taste.
Add in spinach and artichoke hearts and pulse a few times until just combined.

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