Spinach Artichoke Hummus with Roasted Red Peppers |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 12 |
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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. Ingredients:
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 |
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.
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