White Bean And Artichoke Hummus Recipes

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ARTICHOKE HUMMUS



Artichoke Hummus image

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

Provided by faithirene

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Hummus Recipes

Time 20m

Yield 12

Number Of Ingredients 10

3 cloves garlic, chopped
2 tablespoons chopped fresh basil
2 tablespoons lemon juice
2 (15 ounce) cans cannellini beans, drained (reserve juice)
1 tablespoon olive oil
1 tablespoon water
1 tablespoon tahini
½ teaspoon salt
½ teaspoon ground cumin
1 (15 ounce) can artichoke hearts, drained and quartered

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.

Nutrition Facts : Calories 92.4 calories, Carbohydrate 14.3 g, Fat 2.1 g, Fiber 4.1 g, Protein 4.3 g, SaturatedFat 0.3 g, Sodium 459.2 mg, Sugar 0.1 g

WHITE BEAN AND ARTICHOKE SALAD



White Bean and Artichoke Salad image

This is a flavorful cold salad. My family loves this any time of year, but it is a standard for our Sephardic Seder. The flavor is even better the next day.

Provided by Sara

Categories     Salad     Beans

Time 3h

Yield 8

Number Of Ingredients 11

3 cups white beans, drained
½ (14 ounce) can artichoke hearts, drained and quartered
⅔ cup diced green bell pepper
⅓ cup chopped black olives
¼ cup chopped red onion
¼ cup chopped fresh parsley
¼ ounce chopped fresh mint leaves
¾ teaspoon dried basil
⅓ cup olive oil
¼ cup red wine vinegar
salt and pepper to taste

Steps:

  • In a large bowl, combine beans, artichoke hearts, bell peppers, olives, onion, parsley, mint, and basil.
  • In a jar or small bowl, combine oil and vinegar; shake together or mix well. Pour oil and vinegar over the salad, and toss to coat.
  • Cover and chill in refrigerator for several hours or overnight, stirring occasionally, to let flavors blend.

Nutrition Facts : Calories 213.4 calories, Carbohydrate 24.4 g, Fat 10 g, Fiber 5.9 g, Protein 8 g, SaturatedFat 1.4 g, Sodium 150.2 mg, Sugar 0.8 g

WHITE BEAN HUMMUS



White Bean Hummus image

Ultra creamy, lemony, and just enough garlicy white bean hummus! Serve it plain with a drizzle of good extra virgin olive oil with veggies and pita chips to dip. Or, dress it up with some nutty dukkah (highly recommended). The perfect bean dip!

Provided by Suzy Karadsheh

Categories     Appetizer

Time 15m

Number Of Ingredients 11

1 15- ounce can white beans, ((I recommend butter beans), drained and rinsed)
1 garlic clove (minced)
1 ice cube
¼ cup tahini, (I used Soom Tahini, well-stirred)
1 teaspoon cumin
½ teaspoon coriander
1 teaspoon Aleppo pepper or 1/2 teaspoon crushed red pepper flakes, (more to your liking)
Kosher salt
Juice of ½ lemon, (more to your liking)
Extra virgin olive oil, (to serve)
Homemade Dukkah,

Steps:

  • Add the beans and minced garlic to the bowl of a food processor. Puree until a smooth mixture forms.
  • While the processor is running, add an ice cube, tahini, lemon juice, spices and a big dash of kosher salt. Blend for about 4 minutes or so. Check, and if the consistency is too thick, run processor and slowly add a drizzle of hot water. Blend until you reach your desired silky smooth consistency.
  • Taste and adjust seasoning and lemon juice to your liking. If you need more garlic, add another minced clove. And if you like the dip to be even more nutty, add a little more tahini. Make sure to run the processor again until everything is well combined.
  • Serve or chill the dip for a later time (chilling will thicken the white bean hummus some, which is recommended). When ready to serve, spread the hummus in a serving bowl and add a generous drizzle of extra virgin olive oil. Top with 2 to 3 teaspoons of dukkah, if using.

Nutrition Facts : Calories 221.1 kcal, Carbohydrate 21.2 g, Protein 8.4 g, Fat 12.4 g, SaturatedFat 1.7 g, Sodium 248.6 mg, Fiber 4.8 g, Sugar 0.3 g, ServingSize 1 serving

WHITE BEAN AND ARTICHOKE HUMMUS



White Bean and Artichoke Hummus image

Make and share this White Bean and Artichoke Hummus recipe from Food.com.

Provided by Barbell Bunny

Categories     Low Cholesterol

Time 10m

Yield 4 serving(s)

Number Of Ingredients 9

1 (18 ounce) can white beans, drained and rinsed
1 (16 ounce) can artichokes, drained
1 large garlic clove
2 tablespoons extra virgin olive oil
basil
oregano
salt
pepper
lemon juice

Steps:

  • Blend white beans with a drizzle of olive oil in your food processor until chunky. Add artichoke hearts with marinade and garlic, continuing to process until smooth.
  • Season with basil, oregano, salt, pepper, and lemon juice to taste.
  • Serve with warm pita.

Nutrition Facts : Calories 260.2, Fat 7.3, SaturatedFat 1.1, Sodium 114.1, Carbohydrate 39.4, Fiber 12.3, Sugar 1.5, Protein 13.1

LEMONY ARTICHOKE WHITE BEAN DIP



Lemony Artichoke White bean Dip image

Lemony Artichoke White Bean Dip - a quick and easy Vegan Appetizer (a twist on "hummus") that can be made in 10 minutes flat. Great for parties and gatherings and made with simple pantry ingredients!

Provided by Sylvia Fountaine

Categories     appetizer

Time 10m

Yield 8

Number Of Ingredients 8

14-ounce can white beans, rinsed and drained ( about 1 1/2 cups cooked white beans)
12-ounce jar marinated artichokes hearts (about 1 1/2 cups), drained, save the marinade!
2 cloves garlic
3 tablespoons tahini paste
3/4 teaspoons salt
1/4 teaspoon cracked pepper
zest from one large lemon, divided
1 tablespoon olive oil

Steps:

  • Place drained, rinsed white beans in a food processor (or use a Vita mix- for ultra-creamy!), add garlic, drained aritchoke hearts, tahini paste, salt, pepper and 2/3 rds of the lemon zest. Add 1 tabblespoon olive oil and 3-4 tablespoons of the marinade ( start with 3) and puree until ultra-smooth. In a food processor, this may take up to 2 minutes! You want this as creamy as possible.
  • Taste and adjust salt, adding more to taste. For a "looser" dip, add a little more marinade, a tablespoon at a time.
  • Spoon Artichoke dip into medium-sized shallow bowl and with the back of a spoon, swirl a circular "well" into it, where the olive oil will go. See photos.
  • Drizzle a couple tablespoons olive oil into the "well", sprinkle with chili flakes snf scatter with fresh herbs and the remaining lemon zest.
  • Serve with crackers, veggies, chips, or toasty pita bread.

Nutrition Facts : Calories 146 calories, Sugar 0.9 g, Sodium 417.2 mg, Fat 8.9 g, SaturatedFat 1.2 g, TransFat 0 g, Carbohydrate 13.8 g, Fiber 5.2 g, Protein 5.3 g, Cholesterol 0 mg

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