Sweet Pepper & Spinach Hummus
Ingredients
Pine & Pepper Spices
- 7½ oz. Baby spinach (about 3 cups)
- 3 cans Garbanzo beans (15 oz. each), drained
- 1½ Tbsp. Sweety drop peppers, plus 1½ Tbsp. of the pepper juice from the jar*
- 1½ tsp. Sesame oil
- To taste Salt & pepper (optional)
Directions
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1
Wilt the baby spinach in a small skillet over medium heat, just until softened and bright green. Don’t let it go army-drab — a minute or two is plenty.
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2
Tip the cooked spinach into a food processor along with the drained garbanzo beans, sweety drop peppers and their juice, sesame oil, and Roasted Granulated Garlic.
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3
Process to the texture you like, adding a splash of water if you want a smoother, looser dip.
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4
Taste and season with salt and pepper if you like — it’s also lovely as a salt-free recipe.
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5
Top with a few whole garbanzo beans and serve with crackers, pita triangles, or warm crostini for scooping. Makes 9 to 12 servings.
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6
*Sweety Drops are small, sweet teardrop-shaped peppers from Peru, usually jarred and stocked at specialty grocers. Chopped roasted sweet peppers work in their place.
