Recipe by CNM CATERING
"This is my new twist on hummus. We love spinach artichoke dip and hummus so I tried to make a more delicious spinach artichoke dip by adding it to hummus. I served with homemade pita chips."
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1 (10 ounce) bag
chopped fresh spinach
2 (15 ounce) cans
garbanzo beans, liquid reserved
1 (12 ounce) jar
marinated artichoke hearts, drained and chopped
1 (7 ounce) jar
roasted red peppers, drained and chopped
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! :)
I love hummus and I love spinart dip, but this did not work for me. It didn't taste like either one. :( I'll stick to one or the other.
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.
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!
Fantastic! I LOVE hummus and this was my first time making it, I always buy it in the grocery store. This recipe combines all my favorite flavors, and it really is over the top. I followed the recipe as written, except I used a 10oz. package of frozen chopped spinach, squeezed drained, and it worked just fine. I cut a red bell pepper in half and used that as my serving "bowl", and I toasted wheat pita points. My friends LOVED it, and complimented how fresh this tasted compared to store bought hummus, I felt proud :) Thank You CNM Catering for sharing your lovely creation. We plan to make this at least twice a month to use as a dip for fresh veggies as well. This is a winner for sure!
This is fabulous and flavorful. However, I used fresh spinach and the hummus is VERY green. We did not mind, would look great on your Christmas Brunch table. The colored picture was deceiving.
I made this for Recipe Group (a week late) and followed the recipe exactly except for cutting it in half. I will end up eating it, but I still like Athenos brand's Roasted Red Pepper much better.
I made this as the Recipe Exchange Group Recipe for the week of August 2nd. I too started with dried beans, so I used liquid from the roasted red peppers to make up the missing. (The liquid from my dried beans didn't look very appetizing.) My husband liked this! I did process the red peppers right into the hummus, because my husband prefers them that way. We've never had artichokes before, so I'm not sure which flavor they were in there, but this was a tasty hummus which I'm sure would be enjoyed by anyone who likes the spinach & artichoke dips sold commercially, because if we liked it, it must be good! I particularly liked the hot sesame seeds as a substitute for expensive tahini; I always have olive oil & sesame seeds, so I think I'll keep that idea for the future! Thanks for the recipe, CNM Catering!
* Percent Daily Values are based on a 2,000 calorie diet.
Spinach Artichoke Hummus with Roasted Red Peppers
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 45
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