Spinach & Artichoke Baked Hummus Dip

So you’ve just finished an amazing Moksha Hot Yoga class and you’re now craving something healthy. Decisions, decisions…

Well, our fellow Moksha Hot Yogi, and winner of the Recipasana contest: Chantel Colleypriest, has the perfect treat for you!  Spinach & Artichoke Baked Hummus Dip!

I spent the last half hour making her exact recipe in my own kitchen.

Shall we get cooking?

Spinach & Artichoke Baked Hummus Dip

1 Can Chickpeas
1 Can Artichoke Hearts
Handful of Fresh Spinach (or two)
1/4 Cup Tahini
2 Tbsp Olive Oil
1-2 Tbsp Lemon Juice
1 Tbsp Minced Garlic (more if you love garlic like I do)
1/4 Cup Feta
1 tsp Onion Powder
1 tsp Smoked Paprika
Pinch Cayenne
Salt and Pepper to taste

 

Directions:

Preheat oven to 350 degrees.

1. Drain the fluid from the artichokes and the chickpeas (reserving some of the fluid from the chickpeas), and then toss everything, except the feta, into a blender. Blend until smooth.

2. Mix in some of the reserved fluid to thin out the hummus to your desired consistency (plus a little extra so the dip keep its moisture after baking).

3. Transfer to an oven safe dish. Top with feta. Bake for 20-25 minutes, until dish is warm all the way through.

This recipe makes a lot. However, it is reheatable. Just add a little olive oil and microwave or bake.

Note: All spices are to taste. Serve with pita, vegetables, or whatever else your heart desires. After all, you worked for it in that 60 min flow class!

Love,
R x

4 thoughts on “Spinach & Artichoke Baked Hummus Dip

    1. Hi Nikki! I sure am…currently replying to your message from Rynek Center in Wroclaw Poland. It’s absolutely incredible here. Watching the way people care about food is refreshing! 🙂
      – r xo

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