Spinach Artichoke Hummus with Roasted Red Peppers Recipe

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.