Spinach Artichoke Hummus With Roasted Red Peppers Food

ARTICHOKE SPINACH DIP WITH ROASTED RED BELL PEPPERS

Steps:

• Preheat a gas or charcoal grill to 350 degrees F.
• In a medium mixing bowl, add all the ingredients, except the chips, and mix well. Transfer to a 9 by 9-inch foil baking pan and cover with aluminum foil. Put on the grill over indirect heat (350 degrees F is ideal) and cook for 15 minutes, turning every 5 minutes, to keep the heat even. Carefully remove from the grill and serve with the chips.

SPINACH ARTICHOKE HUMMUS WITH ROASTED RED PEPPERS

Steps:

• Heat olive oil in a small skillet 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 skillet. Add spinach. Cook and stir until spinach is wilted, 3 to 5 minutes. Drain and set aside.
• Place the garbanzo beans 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 peppers before serving.

ARTICHOKE HUMMUS

Steps:

• Place everything into a food processor and blend until smooth. You may need to scrape it down a few times to make sure everything blends well. If you are worried about it blending, or using a blender, add the chickpeas in batches.
• Taste the hummus and adjust the seasoning as needed. If the hummus isn't as smooth as you like, add additional yogurt or olive oil.

ROASTED RED BELL PEPPER HUMMUS

Steps:

• Mix all ingredients, except olive oil and pita bread, in food processor until pureed, then slowly add in olive oil.
• Let set up for 1 hour prior to serving.
• Serve with toasted pita bread.

ARTICHOKE SPINACH DIP WITH ROASTED RED BELL PEPPERS

Steps:

• Preheat a gas or charcoal grill to 350ºF.
• In a medium mixing bowl, add all the ingredients, except the chips, and mix well.
• Transfer to a 9 by 9-inch foil baking pan and cover with aluminum foil.
• Put on the grill over indirect heat (350º F is ideal) and cook for 15 minutes, turning every 5 minutes, to keep the heat even.
• Carefully remove from the grill and serve with the chips.
• *The dip can be prepared in advance and kept in the refrigerator until ready to cook. If this is done, please add 10 minutes to the cook time.

SPINACH-ARTICHOKE HUMMUS

Steps:

• In a food processor, puree the chickpeas and garlic. Add the olive oil, tahini, and lemon juice, and process until smooth, adding more liquid (either the liquid from the can of chickpeas or some water) if necessary.
• Add the spinach, and pulse a few times, until it is incorporated but not pureed.
• Transfer to a bowl and stir in the artichoke hearts by hand.
• Serve with fresh pita chips!

SPINACH & ARTICHOKE HUMMUS RECIPE BY TASTY

Steps:

• Add chickpeas, spinach, artichoke hearts, garlic, tahini, lemon juice, and seasonings to the bowl of a 2-quart food processor. Blend until smooth.
• While blending, slowly add in the olive oil until hummus is creamy and smooth.
• Garnish with a few leaves of spinach, additional chopped artichoke hearts, and a drizzle of olive oil.
• Enjoy!

SPINACH ARTICHOKE HUMMUS WITH ROASTED RED PEPPERS

Steps:

• Heat olive oil in a small skillet 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 skillet. Add spinach. Cook and stir until spinach is wilted, 3 to 5 minutes. Drain and set aside.
• Place the garbanzo beans 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 peppers before serving.