Artichoke Pesto Hummus Recipes

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.

EASY ARTICHOKE PESTO (VEGAN AND OIL-FREE)

Steps:

• Add the sunflower seeds to a blender or food processor. Give them a few turns to break them up.
• Add the rest of the ingredients. Blend until smooth.
• Taste and add salt and/or black pepper if desired.

ARTICHOKE PESTO

Steps:

• In a food processor combine the artichokes, parsley, walnuts, lemon zest and juice, garlic, salt, and pepper.
• Run the machine to finely chop all the ingredients, stopping the machine a few times to scrape down the sides.
• Then, with the machine running, drizzle in the extra-virgin olive oil.
• Mix in parmesan and serve with crostini.

LEMON ARTICHOKE PESTO

Steps:

• Place all the ingredients in a food processor, except for the olive oil.
• While the processor is on high speed, add the olive oil in a steady stream.
• Taste for seasoning and adjust ingredients as desired.
• Store in airtight container in refrigerator, or freeze.

TAMRA'S LEMON ARTICHOKE PESTO

Steps:

• Place the cilantro, garlic, lemon juice, cayenne pepper, walnuts, canola oil, olive oil, and salt into a food processor. Pulse until smooth, then pour into a large bowl. Gently stir in chopped artichokes and Parmesan cheese.

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.

ASPARAGUS ARTICHOKE PESTO HUMMUS SANDWICH

Steps:

• Preheat oven to 400 degrees F. Place trimmed asparagus on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast for 15-20 minutes, until asparagus is just starting to get crispy. Remove from oven.
• While asparagus is cooking, make homemade pesto*, if desired. This is also a good time to toast your bread, if desired.
• Top 2 slices of bread with 1-2 tablespoons of hummus (each). Layer the roasted asparagus onto the hummus. Top 2 slices of bread with 1-2 tablespoons of pesto (each). Layer the artichoke hearts onto the pesto. Place two slices together (one pesto with one hummus) and dig in!

PESTO HUMMUS

Steps:

• Put chickpeas, basil, and some of the lemon into bowl. Puree using blender. Add lemon juice until consistency and taste are pleasing. If still too thick, you can add some of the leftover juice from the chickpea can. Serve as a dip or use as a spread on fresh bread. Variations (untested): Add some minced garlic. Use like pesto sauce on pasta. Posted by [email protected] to the Fatfree Digest [Volume 15 Issue 4] Feb. 4, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, [email protected] using MMCONV. Archived through kindness of Karen Mintzias, [email protected]. 1.80? File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

ROASTED GARLIC AND PESTO HUMMUS

Steps:

• Squeeze out cloves of garlic food processor, along with remaining ingredients. Process until smooth. (As a note, I generally prefer my hummus to be fairly dry, and the oil from the garlic and pesto were enough for mine. Feel free to add some additional olive oil if desired.) Chill in the refrigerator for an hour or two before serving.

VEGAN ARTICHOKE HUMMUS TACOS WITH CARROT TOP PESTO

Steps:

• Blend all the ingredients for carrot top pesto in a blender or food processor until evenly combined. Add water as needed.
• Warm tortillas on a skillet on medium heat for 3-4 minutes or until warm and toasty
• Spoon hummus in a line on each tortilla. Top with a spoonful of salsa and carrot top pesto.
• Add artichokes
• Serve and enjoy!