Artichoke Hummus

Artichoke Hummus

8
faithirene 5

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

Ingredients

20 m servings 92 cals
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Original recipe yields 12 servings

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Nutrition

  • 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

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Directions

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  • Prep

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  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.

Footnotes

  • Cook's Note:
  • This is best if refrigerated overnight before eating. Make it in advance whenever possible. This really helps the flavors meld together. Also, it is really tasty if you add about 1/3 jar sun-dried tomatoes (in oil).
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Reviews

8
  1. 12 Ratings

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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 to...

Made it with garbanzo beans. was very good

Just made this for the first time ever, and it is WONDERFUL! Used the reserved leftover juice from the beans instead of water- I can't believe how flavorful it is! Thank you!

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 var...

This is amazing! Only added one can of beans, used basil paste, and marinated artichoke hearts.

Very good recipe, used 5 cloves of garlic which was a bit overpowering, next time I would just stick to the three. It could also use another half can of artichoke hearts just for more of an arti...

I made my own tahini and added the sun dried tomatoes as suggested, which allowed me to omit the additional olive oil. I also used chick peas to keep the recipe a little more traditional, as my ...

YUM and unique! I used chickpeas instead of white beans and peanut butter instead of tahini because that is what I had in my pantry. Definitely good, but looking forward to trying with origina...