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.
recipe adapted from Rachel Ray
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
Plug in the IP with insert set in place.
Add the dried chickpeas and water into the IP.
Press MANUAL and adjust the time to 40 minutes on HIGH pressure.
Once at pressure, the display will reflect 40 (the number of minutes you initially set) and will begin to countdown to 0 minutes.
Open up your IP when the pin has dropped (allow a few minutes for this to happen). The IP will automatically default to the WARM mode.
Remove the chickpeas from the IP and drain. Transfer chickpeas to the bowl of a food processor.
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.
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