Spinach and Artichoke Hummus

Spinach and Artichoke Hummus


23 people made this

This is a bright and fresh hummus made with spinach and artichokes instead of just chickpeas. Serve with pita or corn chips.


Serves: 12 

  • 2 tablespoons olive oil
  • 3 cloves garlic, crushed
  • 1 tablespoon sesame seeds
  • 1/4 cup (65ml) water
  • 300g chopped fresh spinach
  • 2 (400g) tins chickpeas, liquid reserved
  • 1 (340g) jar marinated artichoke hearts, drained and chopped
  • 200g roasted red capsicums, chopped

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

  1. Heat olive oil in a small frypan 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 frypan. 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 garbanzo bean liquid as needed. Spoon mixture into a bowl. Cover and refrigerate until chilled. Top with roasted red capsicums before serving.

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