Spinach Artichoke Hummus with Roasted Red Peppers recipe

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Ingredients

2 tablespoons olive oil
3 cloves garlic, crushed
1 tablespoon sesame seeds
¼ 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

Nutrition Info

118.6 calories
carbohydrate: 15.9 g
cholesterol: : -
fat: 5 g
fiber: 3.9 g
protein: 4.5 g
saturatedFat: 0.5 g
servingSize: -
sodium: 331.8 mg
sugar: 0.6 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

12 servings

Recipe Note

This is my new twist on hummus. We love spinach artichoke dip and hummus so I tried to make a more delicious spinach artichoke dip by adding it to hummus. I served with homemade pita chips.

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