Artichoke Lemon Hummus Recipes

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.

ARTICHOKE HUMMUS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• 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.
• 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.

HUMMUS WITH ARTICHOKES

Steps:

• Place everything except water and olive oil in the container of a food processor and beginn to process; add water and olive oil as needed to make a smooth puree.
• Taste and add more garlic, salt, lemon juice, or cumin as needed.
• Serve, drizzled with a little olive oil and sprinkled with a bit of cumin.

ARTICHOKE-LEMON HUMMUS

Steps:

• Chop 1/4 cup artichoke hearts and set aside for garnish.
• Combine lemon juice and water in small bowl or measuring cup.
• Whisk together tahini and 2 tablespoons olive oil in second small bowl or measuring cup.
• Process chickpeas, remaining 3/4 cup artichokes, garlic, salt, cumin, cayenne, and lemon zest (1/4 teaspoon) in food processor until almost fully ground, about 15 seconds. Scrape down bowl with rubber spatula.
• With machine running, add lemon juice-water mixture in steady stream through feed tube. Scrape down bowl and continue to process for 1 minute.
• With machine running, add oil-tahini mixture in steady stream through feed tube; continue to process until hummus is smooth and creamy, about 15 seconds, scraping down bowl as needed.
• Transfer hummus to serving bowl. Sprinkle reserved artichokes and parsely or mint over surface, cover with plastic wrap, and let stand until flavors meld, at least 30 minutes. Drizzle with olive oil and serve.

ARTICHOKE HUMMUS

Steps:

• In a food processor, combine chickpeas, artichokes, and tahini and blend.
• Slowly add olive oil, garlic, and lemon juice.
• Blend to a smooth consistency. If artichoke hummus is too thick, add 1 tablespoon of chickpea liquid at a time until desired consistency.

ARTICHOKE HUMMUS

Steps:

• Combine the chickpeas, artichokes, tahini, lemon juice, garlic, water, salt, cumin and red pepper flakes in a food processor and puree until smooth. Taste for seasoning.
• Transfer to a serving bowl and garnish with olive oil and fresh parsley. Serve alongside crudités or gluten-free pita chips.

ARTICHOKE HUMMUS

Steps:

• With your food processor running, add the garlic cloves.
• Stop the motor, then add the chickpeas, artichoke hearts, tahini, lemon juice, olive oil, cumin, and paprika.
• Turn the food processor back on and purée until smooth.
• Transfer the hummus to a bowl, stir in the basil, and season with salt and pepper if desired.