• 1 15-ounce can chickpeas
  • 2 tablespoons tahini
  • 1 garlic clove
  • Juice of 1 lemon
  • Salt and freshly ground black pepper
  • 1/4 cup extra-virgin olive oil (EVOO)
  • 1 10-ounce box chopped frozen spinach, defrosted and drained well
  • 1 15-ounce can artichokes, drained and coarsely chopped
  • 1/2 to 3/4 cup grated Parmigiano-Reggiano or Asiago cheese
  • 1 baguette, cut into slices 1/4-inch thick
Serves: 4-6 servings



Preheat broiler to high.



In the food processor, combine chickpeas, tahini, garlic, lemon juice, salt, freshly ground black pepper and EVOO, and puree until smooth.



Transfer the hummus to a bowl, add the spinach, artichokes, 1/4 cup of the grated cheese and mix to combine.



Sprinkle the remaining grated Parmigiano-Reggiano or Asiago cheese on the baguette slices and toast them under the broiler until the cheese is golden and melted. Serve the hummus with the cheesy toasts alongside.