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hummus

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30 Minutes or Less

Spinach Artichoke Hummus

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close-up image of spinach artichoke hummus with artichoke hearts on top.

The BEST of both worlds! Super easy and ultra delicious spinach artichoke hummus. One of my all-time favorite healthy snacks or appetizers!

overhead image of spinach artichoke hummus with pita, cucumber, and white wine on the side.

What You’ll Need to Make Spinach Artichoke Hummus

Chickpeas – I used canned chickpeas, but feel free to soak and boil your own for this recipe. However, canned chickpeas makes things extra easy on you (which I highly recommend!).

Tahini – Every good hummus recipe has tahini! Never heard of tahini? It’s just ground sesame seeds. It’s also super easy to find at most grocery stores, typically located in the ethnic food aisle. This is the tahini brand I use and love in this spinach artichoke hummus!

Baby Spinach – Use fresh, not frozen spinach in this healthy snack recipe! Lucky for us, fresh spinach is loaded with good-for-you vitamins and minerals.

Canned Artichoke Hearts – Either whole or quartered canned artichoke hearts will work. I used these Cento artichoke hearts, and they were delicious. Also, if you have any leftover artichoke hearts, they make a great addition to salads and charcuterie boards!

pita being dipped into spinach artichoke hummus.

Tips and Tricks

  • Once you add the spinach and artichokes, pulse the hummus only a few times. Too much pulsing will completely puree the spinach and artichokes. Instead, to achieve that finely chopped texture you get in a spinach artichoke dip, give your food processor just a few quick pulses.
  • Taste the hummus after the first step! This is the best time to adjust/add any seasonings you’d like. For an extra tangy hummus, add in a bit more lemon juice. Or, for a super garlicky hummus, add in another clove or two of garlic.
  • This spinach artichoke hummus dip will stay fresh in an airtight container in the fridge for up to 5 days. Enjoy it all week long with pita, pita chips, fresh veggies, or simply by the spoonful!
overhead image of spinach artichoke hummus with pita on the side.

This Recipe Is…

Spinach Artichoke Hummus
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Spinach Artichoke Hummus

0 from 0 votes
Recipe by Samantha Course: SnacksDifficulty: Easy
Servings

2

cups
Prep time

5

minutes
Cooking time

0

minutes
Total time

5

minutes

The BEST of both worlds! Super easy and ultra delicious spinach artichoke hummus. One of my all-time favorite healthy snacks or appetizers!

Ingredients

  • 1 (15 ounce) can chickpeas, drained and rinsed

  • 1/4 cup tahini

  • 1/4 cup olive oil

  • 2 tablespoons fresh lemon juice

  • 1 garlic clove, peeled

  • 1/2 teaspoon cumin

  • salt, to taste

  • 1 cup baby spinach

  • 1/2 cup canned artichoke hearts, drained

Directions

  • Add chickpeas, tahini, olive oil, lemon juice, garlic, cumin, and salt to a food processor. Blend until completely smooth.
  • Add in baby spinach and artichoke heart, pule 5-6 times until spinach and artichokes are finely chopped, then serve.

Recipe Video

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30 Minutes or Less

Roasted Beet Hummus

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close-up image of beet hummus in a bowl.

A stunningly vibrant, simple, and healthy beet hummus recipe, made in under 5 minutes! The perfect plant-based snack, appetizer, or side dish. This roasted beet recipe will quickly become one of your favorite ways to sneak more veggies into your diet.

overhead image of roasted beet hummus in a bowl with crackers on the side

I had the BEST roasted beet hummus a few weeks ago while visiting Salt Lake City, Utah. It was perfectly smooth, tangy, and all-around delicious. We ordered it as an appetizer ahead of our meal, but I quickly (…like ate the whole bowl in under a minute) filled up on it. So as I was sitting there, belly fuller than full on the most incredible beet hummus, I took out my phone and made a note to recreate that out-of-this-world appetizer recipe as soon as I got home!

Fast forward a few days, I’m home and stocked up on everything I’ll need for this recipe. Roasted beets, cans upon cans of chickpeas, tahini, olive oil, plenty of garlic, lemons, and of course salt. I quickly began experimenting and I can’t lie, it took a few tries, but I eventually achieved that same flawless, stunningly pink beet hummus as I had in SLC!

What You’ll Need

Roasted Beets – Use as many or as few roasted beets in this recipe as you’d like! I bought pre-roasted beets to save myself a bit of time, but you can definitely roast the beets yourself instead. For instructions on how to cook beets, check out this post I wrote for 40 Aprons.

Chickpeas – Chickpeas are the base to every single hummus recipe out there! They’re high in protein, and blend up super smooth, creamy, and delicious. You can of course cook your own chickpeas for this recipe, but I almost always opt for the pre-cooked canned chickpeas in my recipes. They’re easier, just as good, and will save you a bunch of time. Regardless of what kind of chickpeas you’re using for this recipe (canned or homemade), be sure to drain and rinse them well ahead of placing them in a food processor or blender.

Tahini – Here’s another ingredient you’ll find in all hummus recipes. Tahini is ground sesame seeds, it has a nutty flavor with a slightly bitter finish. This nut-free spread is delicious on its own, slathered on toast, and of course, in this easy beet hummus recipe.

roasted beet hummus being scooped out of a bowl with a cracker

Top Tips

  • Use either a food processor or high-speed blender to blend all ingredients together! I’ve tested both appliances for this recipe, and they honestly both work great. The food processor achieved an ever-so-slightly smoother beet hummus, but the difference was negligible.
  • Homemade hummus can be stored in an airtight container in the fridge for up to 4 days. Yes, the store-bought kind lasts longer, but doesn’t even come close in flavor and freshness to this homemade recipe!
  • Serve this easy snack or appetizer however you’d like! I went with gluten-free crackers, but pita bread, or even a sliced baguette would pair beautifully with this recipe. Also, for an even healthier option, serve your beet hummus with fresh cut veggies such as cucumber, carrots, and bell peppers!

This Roasted Beet Hummus Is…

  • Plant-Based
  • Vegan
  • Gluten-Free
  • Nut-Free
  • Super Healthy
  • & Delicious!

Roasted Beet Hummus

0 from 0 votes
Recipe by Samantha Course: Appetizers, SnacksDifficulty: Easy
Servings

8

servings
Prep time

5

minutes
Cooking time

0

minutes
Total time

5

minutes

A stunningly vibrant, simple, and healthy beet hummus recipe, made in under 5 minutes! The perfect plant-based snack, appetizer, or side dish. This roasted beet recipe will quickly become one of your favorite ways to sneak more veggies into your diet.

Ingredients

  • 1-2 roasted beets

  • 1 (15-ounce) can chickpeas, drained and rinsed

  • 1/3 cup tahini

  • 1/3 cup olive oil

  • 1-2 garlic cloves

  • juice and zest from 1/2 lemon

  • 1/2 teaspoon salt, plus more to taste

Directions

  • Add all ingredients to a blender or food processor and blend until completely smooth.

Recipe Video

Notes

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30 Minutes or Less

How to Make a Vegan Charcuterie Board

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overhead image of the entire vegan charcuterie board with white wine, utensils, and bread on the side

A flawless vegan charcuterie board, perfect for any occasion! An assortment of fresh fruits, veggies, crackers, bread, and vegan cheeses create the perfect spread. Have fun with this vegan charcuterie board, feel free to switch things up and make it your own!

half a vegan charcuterie board with glasses of white wine on the side

What You’ll Need

  • Hummus – Either homemade or store bought hummus will work on your charcuterie board! As much as I love a homemade hummus, I usually prefer to save myself a bit of time by buying pre-packaged hummus from the store. Whole Foods make a delicious hummus, as does Trader Joe’s and Hope Hummus!

  • Crackers – Any and all crackers are welcome on this snack board! I typically use gluten-free crackers to keep my spread gluten-free friendly. Though feel free to use whatever crackers you like best.

  • Nuts – Nuts are always an exciting, crunchy addition! You can get fancy here and purchase marcona almonds or flavored nuts for your board. Though I kept things simple with raw walnuts and pecans. I love using nuts on any charcuterie board, as they’re the perfect item to fill any empty space. Nuts are especially amazing on this vegan charcuterie board thanks to their high protein content and nutritional value, keeping things hearty yet healthy!

  • Vegan Cheese – This is a totally optional addition, but I have a few vegan cheese brands I love featuring on my charcuterie board! I’m pretty picky when it comes to non-dairy cheese though, and avoid any that taste too fake and/or are overly processed. Spero Foods make some of my all-time favorite vegan soft cheeses. Their herb cream cheese and goat cheese are perfect for this recipe! They’re all deliciously tangy, smooth, and incredible on crackers or toast. Though my runner-ups for this charcuterie board are Kite Hill vegan cheeses, and a handful of Myoko vegan cheese flavors.

How to Make a Vegan Charcuterie Board

  1. Begin every charcuterie board by prepping the ingredients you’ll be placing on your board. This includes washing fresh fruit, cutting bread, slicing cheese, etc. Once prepped, you’ll be able to see every element of your board and decide in which order you’d like to place them.


  2. Pick a large board or surface to lay everything on, then place small bowls around the board. These bowls don’t have to be in any particular pattern or order, so simply evenly space them around your board.


  3. Fill those small bowl with things like hummus, soft cheese, dips, olives, or really anything that would make a mess if placed directly on your board/surface.


  4. Now that your bowls are all filled, go in with remaining larger items such as crackers, sliced bread, and fruit – working with one ingredient at a time.


  5. Once the vegan charcuterie board looks mostly complete, then fill in any gaps with your small items (in this case, I used nuts). Continue doing this until your board is fully loaded and ready to be served!

Optional Add-Ons

There really is no wrong way to jazz up a charcuterie board, so any of the following would make delicious additions to your vegan board:

  • Pickles
  • Strawberries
  • Chocolate Squares
  • Dried Fruit
  • Jelly/Jam
  • Mustard
  • Sweet Peppers
  • Cherry Tomatoes
  • Apple Slices
  • Carrots
Vegan Charcuterie Board
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Vegan Charcuterie Board

5 from 1 vote
Recipe by Samantha Course: AppetizersDifficulty: Easy
Servings

12

servings
Prep time

10

minutes
Cooking time

0

minutes
Total time

10

minutes

A flawless vegan charcuterie board, perfect for any occasion! An assortment of fresh fruits, veggies, crackers, bread, and vegan cheeses create the perfect spread. Have fun with this vegan charcuterie board, feel free to switch things up and make it your own!

Ingredients

  • cucumber, sliced

  • olives

  • hummus

  • baguette, sliced

  • grapes

  • mandarin oranges, partially peeled

  • nuts (almonds, cashews, pecans, or walnuts)

  • radishes, sliced

  • vegan cheese, see Notes

Directions

  • Prep all ingredients – wash fruits and veggies, slice or chop items, etc.
  • Lay down the surface you’ll be arranging your items on, then start by placing small bowls evenly throughout the surface. You’ll need about 3-4 bowls for your olives, hummus, and vegan cheese.
  • Fill the bowls, then begin arranging items on your surface, leaving smaller items like nuts for the end. Finish by filling any gaps on your charcuterie boards with nuts or any other ingredients that may fit.

Recipe Video

Notes

  • Vegan Cheese: Vegan cheese brands I love are Spero Foods, Myoko, and Kite Hill!

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