Spinach is in full abundance in May in BC, and can be used in salads, soups, sandwiches, breakfast dishes, on pizzas and more! Versatile, healthy and in-season, spinach is the prefect ingredient to add to your grocery list!
When purchasing spinach, remember that it’s on the dirty dozen list, meaning it’s one of the most important ingredients to buy organic from your local farmer’s market, or to grown in your own garden. On average, spinach carries about 50 types of pesticides when it comes from non-organic farms. (Chicago Now)
If organic, spinach has a huge amount of health benefits. It’s high in protein, Vitamins A, C, E, and K, thiamine, riboflavin, vitamin B6, folate, calcium, iron, magnesium, phosphorus, potassium, copper, and manganese. This Spinach and Artichoke Hummus recipe by Gimme Some Oven is a great way to use up that spinach and get your fix!
Spinach and Artichoke Hummus
Prep Time: 5 minutes
Total Time: 5 minutes
Yield: 3-5 cups hummus prepared
- 1 (15 oz.) can chickpeas, drained (juice reserved)
- 4 cups fresh spinach, loosely packed
- 1/2 cup artichoke hearts
- 2 Tbsp. tahini
- 2 Tbsp. lemon juice
- 2 Tbsp. olive oil
- 2 cloves garlic, peeled and smashed
- salt and pepper, to taste
Combine all ingredients in a food processor, and blend until smooth. If you desire a thinner consistency, add in a few extra tablespoons of the reserved chickpea juice.