Instant Pot: Spinach Artichoke Hummus

When I think of Mediterranean inspired appetizers, the first thing that comes to mind is hummus. It’s a great dip to serve with crudites, pitas or even toasted baguette slices. I knew I had to include some kind of hummus in the Mediterranean menu I was putting together for friends. Rather than making a simple, classic hummus, I thought of other flavors to make… like Spinach & Artichoke Hummus!

One popular dip I enjoy is Spinach & Artichoke. It’s a great flavor combination and with hummus as a base recipe, it’s a flavor that can be incorporated well. I did a search and found the following Rachel Ray recipe and made a few adaptations so I can prepare it in the Instant Pot. I really liked how the recipe came out because it still maintained a hummus quality and had a great balance of spinach/artichoke flavor without it being too overpowering. To serve, I provided a few dippers including baby carrots, cucumber slices, whole wheat pita triangles and toasted baguette slices.

1 cup dried chickpeas, sorted and rinsed
4 cups water
1/4 cup tahini
2 garlic cloves
Zest of 1 lemon
Juice of 1 lemon
Salt and freshly ground black pepper to taste
1/2 cup extra-virgin olive oil
1/4 (10oz) box chopped frozen spinach, defrosted and drained well
1 12-ounce can marinated artichokes, drained and coarsely chopped
1/2 to 3/4 cup grated Parmesan cheese
1-2 slices sun dried tomatoes, minced

In the food processor with the chickpeas, add the remaining ingredients except the sun dried tomatoes and puree/process until smooth.

Fold in chopped sun dried tomatoes and transfer into serving bowl.