Spinach Artichoke Hummus


1T olive oil
2 cloves garlic minced
2 cups spinach, packed
1/2 cup artichoke hearts
3/4tsp salt
3T tahini
juice of 1 lemon
1T white wine vinegar
2-3T water to thin as needed


Warm oil in pan

Saute garlic, spinach and artichoke until spinach is wilted and pan is fragrant

Transfer to food processor, add salt, tahini, lemon juice, vinegar and chickpeas

Blend until smooth

Thin out with water to desired consistency

Taste and season

Serve in place of traditional Spinach Artichoke Dip, for a vegan/healthier alternative.