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Artichoke Hummus

Artichoke Hummus

  • Prep

    15 m
  • Cook

    5 m
  • Ready In

    20 m
faithirene

faithirene

A fun twist on traditional hummus using artichokes and white beans.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 92 kcal
  • 5%
  • Fat:
  • 2.1 g
  • 3%
  • Carbs:
  • 14.3g
  • 5%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 459 mg
  • 18%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bake chopped garlic in the preheated oven until softened, 5 to 7 minutes, to reduce bitterness. Transfer baked garlic to a food processor and add basil and lemon juice; pulse several times to mince basil leaves.
  3. Place cannellini beans, olive oil, water, tahini, salt, and cumin in the food processor and process until the hummus is smooth. If hummus is too thick, process 1 tablespoon reserved liquid from beans into the mixture. Add artichoke hearts to the hummus and process until smooth.
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Reviews

deborah1118
8

deborah1118

9/16/2012

This receipe is another reason to never buy store bought hummus again ! Very flavorful and easy to put together. I guess I didn't read the directions carefully because I just put everything together in the food processor and gave it a whirl . I used juice from 1/2 lemon and didn't have tahini but I learned a long time agao that peanut butter is a good substitute for tahini. This recipe also seems like it will lend itself to additions i.e., roasted red peppers or sun dried tomoates. It will be on my list of "go to" appetizers !

Honeybadgers
4

Honeybadgers

2/2/2013

Made it with garbanzo beans. was very good

violet
2

violet

5/3/2014

My name is Violet, and I am a hummus addict. Now that that's out of the way, this was great! My brother says it's the best hummus recipe yet (and I've made about fifty types - so many hummus variations, so little time). I only used 1 can of beans, 1 tsp dried basil, and 1/8 tsp salt, otherwise I kept everything else the same.

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