Sometimes, the best creations in the kitchen come from throwing a bunch of things in a blender, crock pot, or the KitchenAid and sending up a prayer along the lines of “Please oh please let this work out.”
I realize this might not be true for everyone, but I have found that some of my favorite culinary concoctions come from taking random ingredients out of the fridge or cupboard and challenging myself to create a great dish. Last week, I threw a handful of frozen strawberries, a couple scoops of Breyer’s Vanilla Fudge Twirl ice cream, a few tablespoons of Ovaltine, and a cup of milk in the blender and called it a Chocolate-Covered Strawberry Milkshake. Not rocket science and totally satisfying. Try it!
This spinach and artichoke hummus recipe was born out of a conversation with Molly fueled by the principle, “I need to make something healthy and energizing and easy and flavorful because I’m bored of eating salads for lunch and dinner every day.” Almost immediately, Molly shot over a few recipe ideas and we brainstormed like we do (90% of our daily Gchat conversations revolve around food and what we’re doing for lunch and dinner and such. It’s amazing.).
Eventually, I decided that I was going to put a combination of beans, spices, and veggies into a food processor and hope that something amazing would come of that. This hummus is absolutely delicious and versatile: serve it with raw veggies, use it in lieu of mayo on a sandwich, or consume it by the spoonful as soon by itself. I spread it on a slice of sourdough toast and then topped it with a mountain of kale and a few strips of veggie bacon (Morning Star Farms is my fave brand of veggie products).
Spinach + Artichoke Hummus (dedicated to Jacqueline, who has come so far from plain turkey sandwiches with lettuce on dry bread. Love ya.)
1 can garbanzo beans (chickpeas), rinsed
juice from one lemon
1 cup fresh spinach
1 cup marinated artichokes
1-3 whole garlic cloves (depending on how garlicky you like your hummus…I used 3.)
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon coriander
3 tablespoons olive oil
Rise garbanzo beans. Put beans, lemon juice, spinach, artichokes, garlic cloves, salt, pepper, and coriander into food processor. Pulse 5-7 times. Add olive oil a tablespoon at a time. Pulse until desired consistency.
Store in an airtight container in the for up to four days. The hummus might actually be better on the second day. Consume on whatever vehicle your heart so desires!
(P.S. — Don’t eat this if you’re planning on making out with someone later in the day/night. Unless, of course, the person with whom you’re playing tonsil hockey will also be consuming this hummus and will have equally offensive garlic breath. Hey, love knows no bounds. Or something.)