Artichoke Spinach Hummus

• (15 ounce) can garbanzo beans, drained (chick-peas)↗1
• tahini↗3 tablespoons
• marinated artichoke hearts2 tablespoons
• extra virgin olive oil↗2 tablespoons
• lemon juice↗1 tablespoon
• water↗3 tablespoons
• garlic clove, large, minced↗1
• teaspoon salt (or sea salt to taste)↗1⁄2 teaspoon
• tablespoons frozen spinach, chopped, thawed and drained well↗2 tablespoons
• teaspoon vinegar↗1⁄4 teaspoon

Step-by-step instructions

1. 1

   Mix all ingredients except for spinach in food processor or blender until smooth.

2. 2

   Stir finely chopped spinach into mixture.

3. 3

   This will thicken after refrigeration, and is good for at least 2 weeks in the refrigerator (I've never had any last beyond then!).

4. 4

   I serve with reduced-fat Triscuits for a high fiber lunch.