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 caloriescarbohydrate: 15.9 gcholesterol: : -fat: 5 gfiber: 3.9 gprotein: 4.5 gsaturatedFat: 0.5 gservingSize: -sodium: 331.8 mgsugar: 0.6 gtransFat: : -unsaturatedFat: : -
Directions Spinach Artichoke Hummus with Roasted Red Peppers
Directions
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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.
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.