Ingredients:

  • 1 (15-ounce) can chickpeas, drained and rinsed (aquafaba reserved)
  • 1/4 cup tahini, well-stirred
  • 3 tablespoons fresh lemon juice
  • 2 medium garlic cloves, peeled
  • 2–4 tablespoons ice water or reserved chickpea liquid
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground cumin
  • 5 ounces fresh spinach, washed
  • 1 cup frozen chopped artichoke hearts, thawed and squeezed dry
  • 1/4 cup freshly grated Parmesan cheese
  • 2 ounces full-fat cream cheese, softened
  • 2 tablespoons extra virgin olive oil, plus more for drizzling

Instructions:

  1. Heat a large skillet over medium heat. Add the fresh spinach and wilt thoroughly (about 2 minutes). Remove from heat immediately, transfer to a colander, and press out as much liquid as possible. Set aside to cool slightly.
  2. In the food processor, combine the drained chickpeas, tahini, lemon juice, garlic, salt, and cumin. Process until very thick and slightly pasty (about 1 minute).
  3. While the processor is running, slowly drizzle in 2 tablespoons of ice water or reserved aquafaba until the mixture becomes noticeably lighter and creamier. Scrape down the sides.
  4. Add the wilted spinach, thawed and dried artichoke hearts, Parmesan cheese, and softened cream cheese to the processor bowl. Pulse several times until the mixture is roughly combined.
  5. Process continuously for 2-3 minutes, stopping to scrape down the sides every minute, until the hummus is completely smooth and uniformly pale green. Add extra liquid (1 teaspoon at a time) if the mixture struggles to turn over.
  6. Taste the hummus. Adjust salt, lemon juice, or cumin as needed.
  7. Transfer the hummus to a shallow serving bowl. Use the back of a spoon to create a swirl or slight well in the centre. Drizzle generously with your best extra virgin olive oil.
  8. Serve immediately at room temperature, or chill for 30 minutes to allow the flavours to fully marry.