Spinach Artichoke Hummus with Roasted Red Peppers

Spinach Artichoke Hummus with Roasted Red Peppers
  • 2 tablespoons olive oil
  • 3 cloves garlic, crushed
  • 1 tablespoon sesame seeds
  • 1/4 cup water
  • 1 (10 ounce) bag chopped fresh spinach
  • 2 (15 ounce) cans garbanzo beans, liquid reserved
  • 1 (12 ounce) jar marinated artichoke hearts, drained and chopped
  • 1 (7 ounce) jar roasted red peppers, drained and chopped


  1. Heat olive oil in a small skillet over medium heat. Stir in the garlic and sesame seeds; cook and stir until garlic is tender, 3 to 5 minutes. Remove from heat and set aside. Heat water in another skillet. Add spinach. Cook and stir until spinach is wilted, 3 to 5 minutes. Drain and set aside.
  2. Place the garbanzo beans into a blender. Cover, and puree until smooth. Add the spinach, artichokes, and garlic mixture. Blend to desired consistency, pouring in reserved garbanzo bean liquid as needed. Spoon mixture into a bowl. Cover and refrigerate until chilled. Top with roasted red peppers before serving.

04/29/2018
Spinach Artichoke Hummus with Roasted Red Peppers, recipe PT15M PT1H 5 455 calories

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