You Need to Try This Spinach Artichoke Hummus (WFPBNO Healthy and Vegan)

Hi, I'm Liz, and I'm on a health and fitness journey. I wanted to share the recipes I've been making in my kitchen while on this journey. All my recipes are Whole Food Plant Based (WFPB) and made without oil or refined sugar.

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I hope you love this recipe! Here's the exact measurements below--and please note, this is just how I like my hummus, and you can definitely customize it to your own preferences!

Spinach Artichoke Hummus

1 + 1/2 cups (or 1 can) no-salt-added chickpeas, drained (but save the liquid!)
1/2 cup aquafaba (chickpea liquid from the can or leftover from boiling them if you made them from dried)
2 tablespoons tahini
3 tablespoons fresh squeezed lemon juice
2-3 cloves garlic (This is a bit intense--it's how I like it, but please use less or however much you like. Or just use the granulated garlic and skip the raw if you don't like the flavor of raw garlic!)
1 + 1/2 teaspoons granulated onion
1 + 1/2 teaspoons granulated garlic
3/4 teaspoon salt (or use 1 tablespoon white miso or leave out if avoiding sodium)
1 teaspoon dried oregano
1/2 teaspoon dried basil
14.1 ounce can artichoke hearts (in brine/water, not oil), drained
2 cups baby spinach
3 tablespoons nutritional yeast

Method is in the video!
OR
For the written method, tips, substitutions, and more, check out my full blog post: https://fitlizkitchen.com/spinach-art...

Note: If you want your hummus to be chunky and NOT green, add the spinach on top, not below the artichoke hearts and only pulse it a few times to chop everything up. Alternatively, you could add the blended hummus to a bowl and fold in chopped spinach and artichoke hearts with a spatula!