Spinach Artichoke Hummus with Roasted Red Peppers

Spinach Artichoke Hummus with Roasted Red Peppers

20 Reviews 5 Pics
  • Prep

    10 m
  • Cook

    5 m
  • Ready In

    1 h 15 m
CNM CATERING
Recipe by  CNM CATERING

“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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Ingredients

Adjust Servings

Original recipe yields 12 servings

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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Reviews (20)

Rate This Recipe
Christina
30

Christina

WOW, I don't even know what to say...this is absolutely, out of this world FANTASTIC!!!!! I contemplated just making 1/2 a recipe, but I am so glad I decided to just make the whole thing because I think between myself and my son we already ate 1/2 of it, lol. I made this as written, except that I'm lazy, so I just used a box of frozen chopped spinach that I thawed and drained really well (I just threw it all in there). I also added a couple pinches of salt at the end, but that's a personal preference. My mom makes the BEST traditional hummus that I've ever eaten, but this is right up there with that. I will definately be making this VERY often! Thanks, Andy, for sharing such a wonderful recipe~YUM! :)

TwoSweetPickles
28

TwoSweetPickles

I just finished making this and now it's chilling, but so far, this is wonderful. I cooked my own garbanzos from dried...used about 2 1/2 cups cooked. I am not adding the red peppers because we don't like them. This came together easily, but isn't as garlicky as I expected...that might change after it sits a while. BUT...even so, it's beautiful...such a great green color and creamy and very, very good. Will make often.

sassyoldlady
14

sassyoldlady

Made this for Recipe Group. I ended up using frozen drained spinach. I couldn't for the life of me get the beans to puree without adding liquid before the other stuff. Just pureed it all together adding most of the liquid back in from the beans. It was pretty tasty with nacho chips. If I had used fresh spinach I think I would have just wilted down in the same pan. Thanks CNM!

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 119 cal
  • 6%
  • Fat
  • 5 g
  • 8%
  • Carbs
  • 15.9 g
  • 5%
  • Protein
  • 4.5 g
  • 9%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 332 mg
  • 13%

Based on a 2,000 calorie diet

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