Spinach Hummus Dip Recipes

Steps:

• Preheat the oven to 350 degrees F. Spread the almonds on a baking sheet and toast until light brown and fragrant, 7 to 10 minutes. Transfer the almonds to a bowl and reserve. Turn the oven up to broil. Toss the scallions with the oil and some salt and pepper on the baking sheet. Broil until the scallions are charred and black in spots but not burned, stirring halfway through, about 2 minutes. Let the scallions cool, then chop them and reserve.
• Stir the hummus, smoked paprika, cayenne and half of the peppers together in a medium bowl until well mixed. Spread the mixture into a 2-quart earthenware crock and smooth the top.
• Scatter the scallions, almonds, parsley and remaining peppers on top in stripes alternating red and green. Sprinkle with additional smoked paprika and drizzle with a little olive oil. Serve with warm pita.

Steps:

• In a large saucepan, combine the first eight ingredients. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 7-8 minutes or until cheese is melted, stirring occasionally. Serve warm with vegetables.

Steps:

• Add everything but the liquid from the chickpeas to the pitcher of a blender or food processor. Pulse, adding the bean liquid as needed to get things moving, until the hummus is completely smooth.
• Taste and add additional salt if desired.
• Scoop into a serving dish and drizzle with olive oil and paprika if desired.

Steps:

• Combine all ingredients except spinach in food processor and process until smooth. If necessary, add tsps of water to thin consistency.
• Add the spinach and process until smooth and dark green.
• Chill to blend flavors before serving.

Steps:

• Add chickpeas, spinach, artichoke hearts, garlic, tahini, lemon juice, and seasonings to the bowl of a 2-quart food processor. Blend until smooth.
• While blending, slowly add in the olive oil until hummus is creamy and smooth.
• Garnish with a few leaves of spinach, additional chopped artichoke hearts, and a drizzle of olive oil.
• Enjoy!

Steps:

• Drain artichokes, reserve marinade. In a small saucepan, cook and stir beans, spinach, artichokes and Italian seasoning over medium heat until aromatic and heated through, 4-5 minutes. Remove from heat; cool slightly. Transfer to a food processor, add reserved artichoke marinade; pulse until mixture reaches a texture of thick hummus. Pour into a serving bowl; stir in cheese and drizzle with oil. Serve warm with carrots and celery.