Spinach Artichoke Hummus Dip

(Adapted from Rachael Ray’s original recipe. I omitted the cheese because tahini and oil are healthy fats and it didn’t compromise the flavor)

Ingredients:
1 can chickpeas (15oz), rinsed and drained
2 TBS tahini
2 cloves garlic
Juice of 1 lemon
Salt & Pepper
¼ cup of extra virgin olive oil
1 box frozen spinach, thawed and squeezed dry
1 can artichoke hearts (15 oz), rinsed, drained and chopped
Directions
– put chickpeas, tahini, garlic, lemon, salt, pepper & extra virgin olive oil in a food processor and combine until creamy
– transfer mixture to bowl
– mix in spinach thoroughly and add artichoke

Then serve with veggies, rice crackers, or put on top of grilled chicken and ENJOY!

-Coach Dawn