Spinach and Roasted Garlic Artichoke Houmous

Spinach and Roasted Garlic Artichoke Houmous


23 people made this

About this recipe: This is a step-up from the standard houmous and is always enjoyed by all who try it. It doesn't take long to make and tastes much better than anything you can buy.


Serves: 12 

  • 2 tablespoons olive oil
  • 3 cloves garlic, crushed
  • 1 tablespoon sesame seeds
  • 4 tablespoons water
  • 250g fresh spinach leaves
  • 2 (400g) tins chickpeas, liquid reserved
  • 280g marinated artichokes from a jar, drained and chopped
  • 200g roasted red peppers in a jar, drained and chopped

Prep:10min  ›  Cook:5min  ›  Ready in:15min 

  1. Heat olive oil in a small frying pan 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 frying pan. Add spinach. Cook and stir until spinach is wilted, 3 to 5 minutes. Drain and set aside.
  2. Place the chickpeas into a blender. Cover, and puree until smooth. Add the spinach, artichokes and garlic mixture. Blend to desired consistency, pouring in reserved chickpea liquid as needed. Spoon mixture into a bowl. Cover and refrigerate until chilled. Top with roasted red peppers before serving.

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