Spinach and roasted garlic artichoke houmous

    15 min

    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.

    23 people made this

    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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    Reviews in English (23)


    WOW, I don't even know what to say...this is absolutely, out of this world FANTASTIC!!!!! I contemplated just making 1/2 a recipe, but I am so glad I decided to just make the whole thing because I think between myself and my son we already ate 1/2 of it, lol. I made this as written, except that I'm lazy, so I just used a box of frozen chopped spinach that I thawed and drained really well (I just threw it all in there). I also added a couple pinches of salt at the end, but that's a personal preference. My mom makes the BEST traditional hummus that I've ever eaten, but this is right up there with that. I will definately be making this VERY often! Thanks, Andy, for sharing such a wonderful recipe~YUM!  -  08 Jul 2010  (Review from Allrecipes US | Canada)


    I just finished making this and now it's chilling, but so far, this is wonderful. I cooked my own garbanzos from dried...used about 2 1/2 cups cooked. I am not adding the red peppers because we don't like them. This came together easily, but isn't as garlicky as I expected...that might change after it sits a while. BUT...even so, it's beautiful...such a great green color and creamy and very, very good. Will make often.  -  05 Feb 2011  (Review from Allrecipes US | Canada)


    Made this for Recipe Group. I ended up using frozen drained spinach. I couldn't for the life of me get the beans to puree without adding liquid before the other stuff. Just pureed it all together adding most of the liquid back in from the beans. It was pretty tasty with nacho chips. If I had used fresh spinach I think I would have just wilted down in the same pan. Thanks CNM!  -  09 Aug 2010  (Review from Allrecipes US | Canada)