Spinach and roasted garlic artichoke houmous

    Spinach and roasted garlic artichoke houmous

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    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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