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Test Kitchen Approved

Sweet Pepper and Spinach Hummus

Recipe By Christine Vasquez, Editor of Nourish Food Magazine

Prep Time

10 Minutes

Cooking Time

5 Minutes

Recipe By Christine Vasquez, Editor of Nourish Food Magazine

A friend and fan of Savory's created this unique and healthy hummus for her gorgeous foodie magazine.

Serving Suggestions

Top with additional whole garbanzo beans, some of the whole sweety drop peppers, and a sprinkle of Bohemian Forest. Serve with veggies, crackers, pita triangles, or crostini.

Recipe Notes

*Sweety Drops are small, sweet teardrop-shaped peppers from Peru that can be found packaged in jars at specialty grocery markets. You can substitute them with chopped roasted sweet or roasted red bell peppers.

Ingredients

5 oz. baby spinach (about 2 cups)

2 (15 oz.) cans garbanzo beans, drained

1 Tbsp. sweety drop peppers, plus 1 Tbsp. of the pepper juice from the jar*



1 tsp. sesame oil

Salt & pepper, to taste

Savory Spice ingredients in this recipe

Directions

Sautee the spinach in a small skillet over medium heat just until just wilted. Combine cooked spinach with remaining ingredients in a food processor. Process to desired texture. Add a little water if you want it more smooth and thin. Add salt & pepper to taste if desired, but it's delicious as a salt-free recipe.