Adapted from this Rachel Ray recipe to be vegan and also use what I had in my kitchen. Dip is hard to photograph in an appetizing manner, apparently.
Lately I haven’t felt like cooking much. I think about it a lot, because I love food, but there hasn’t been much follow-through. I often use cooking and baking as coping methods and outlets for depression and anxiety, but sometimes those things manifest in such a way that I just don’t have the energy or motivation. I’ll have bursts of energy now and then, though. And sometimes, you just really want some hummus. This is a fairly quick recipe to make, and is worth the effort.
1 15oz can chickpeas
2 tablespoons peanut butter (or tahini, but I never have tahini cuz it’s fucking expensive)
2 garlic cloves (I scoff at your 1 clove, Rachel Ray)
approximately 1 tsp apple cider vinegar (you can use lemon juice to taste, but I didn’t have any)
salt and pepper to your heart’s content
1/4 cup extra virgin olive oil
6 oz bag of spinach, chopped, wilted, and moisture as squeezed out as you can get it (you can also use a box of frozen spinach, thawed and drained well)
6 oz can of marinated artichokes, chopped roughly
1/4 cup nutritional yeast flakes (always flakes for me, never powder)
generous handful/slice/whatever of vegan cheeze of your choice
Put on your broiler to get hot for the cheeze melting.
In a food processor, place the chickpeas, peanut butter, garlic, apple cider vinegar, salt, pepper, and olive oil. Blend it up until it’s a good hummus-y texture. If it’s too dry (mine was) add more olive oil a bit at a time until you like the consistency. Don’t forget to taste it and adjust your flavors accordingly!
Transfer your hummus to an oven-safe dish. Add the spinach, artichokes, nooch, and stir to combine. Put your cheeze on the top, and put it under the broiler until it is sufficiently melty/bubbly/brown. I used soystation pepperjack slices which looks kinda weird in the photo, but tastes totally delicious.
Serve with chips or crusty bread.