Sweet Pepper and Spinach Hummus Recipe
YIELD
6 to 8 servings
TIME
Active Prep: 10 min
Cook: 5 min
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*
- 4 tsp. Bohemian Forest
- 1/4 tsp. Roasted Granulated Garlic
- 1 tsp. sesame oil
- Optional: salt & pepper to taste
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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.
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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.
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.
THANKS TO
Christine Vasquez, Editor of Nourish Food Magazine
NUTRITION
Christine Vasquez, Editor of Nourish Food Magazine
NUTRITION
Dairy-Free
Gluten-Free
Nut-Free
Salt-Free
Sweetener-Free
Vegan
Vegetarian
