Sweet Pepper and Spinach Hummus Recipe
6 to 8 servings
Active Prep: 10 min
Cook: 5 min
- 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*
- 4 tsp. Bohemian Forest
- 1/4 tsp. Roasted Granulated Garlic
- 1 tsp. sesame oil
- Optional: salt & pepper to taste
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*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.
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.
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.
Christine Vasquez, Editor of Nourish Food Magazine