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.
Nutrition Facts : ServingSize 1/4 cup (118g), Calories 81 cal, Carbohydrate 18 g, Fat 2 g, Protein 6 g, Fiber 3 g, SaturatedFat 0 g, Cholesterol 0 mg, Sodium 327 mg, Sugar 1 g
ARTICHOKE HUMMUS
This homemade artichoke hummus recipe is such a simple crowd pleasing dip. It's packed with tahini, fresh garlic and lemon juice, and is perfect with spring crudités or gluten-free pita chips.
Provided by Phoebe Lapine
Time 10m
Number Of Ingredients 10
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.
Nutrition Facts : ServingSize 4 g
HUNGRY, HUNGRY ARTICHOKE HUMMUS
Steps:
- Put all of the ingredients except for the chickpeas in a blender.
- Using a potato masher or a fork, thoroughly mash the chickpeas. Transfer to the blender. Puree until smooth, stopping and stirring if blending slows.
- For best flavor, refrigerate the hummus for several hours. Before serving, garnish with a sprinkle each of paprika and parsley flakes, if you like.
Nutrition Facts : Calories 56, Fat 1 grams, Sodium 400 milligrams, Carbohydrate 9 grams, Fiber 3 grams, Protein 3 grams, Sugar 1 grams
EASY ARTICHOKE HUMMUS RECIPE
Easy to make, this Artichoke Hummus Recipe is ideal for meal prep. It makes a nourishing snack or dip for lunch or appetizer. Lemon juice and zest brightens the hummus, while garlic offers a hint of spice. Like my Eggplant Hummus and Red Bell Pepper Hummus, this Artichoke Hummus is make ahead ready and freezer friendly. This recipe is vegetarian, vegan and gluten free.Depending on brand of tahini used, how runny or thick it is, and depending on how loose you prefer hummus, you'll adjust this consistency with chickpea brine. More for a looser set or less for a thicker hummus.
Provided by Traci York | Vanilla And Bean
Categories Appetizer Lunch Snack
Time 20m
Number Of Ingredients 11
Steps:
- Open the can of chickpeas and reserve 1/2 cup (120 grams) of chickpea brine. Set aside. Add the remaining chickpeas and brine to a medium sauce pan. Add enough water to just cover the chickpeas and sprinkle in the baking soda.Simmer for 10 minutes. The chickpeas should be mushy, easily squished between two fingers. Drain, rinse throughly and set aside.
- In the work bowl of a food processor fitted with the S blade attachment, add the tahini, lemon zest, lemon juice, olive oil and 4 tablespoons of chickpea brine.
- Process for 2-3 minutes or until creamy. If your tahini breaks or becomes crumbly, add another tablespoon or two of brine and process until smooth. Scrape down the bowl.
- To the work bowl, add the chickpeas, salt and garlic. Process again 2-3 mintues until smooth and creamy. Now is a good time to adjust the consistency of the hummus - for a looser hummus, add more brine, a tablespoon at a time until you reach your desired consistency. Scrape down the bowl.
- Add the artichokes and pulse three or four times for a chunky consistency, or pulse more for finer chopped artichokes. Taste for salt adjustment.
- Transfer to a serving bowl, drizzle with a bit of olive oil if desired, sprinkle with smoked paprika and black pepper. Share with soft pita bread, crackers, Naan or crispy veggies like carrots, cucumbers, radish slices or celery.
- Store in the fridge for up to five days, or the freezer for up to two weeks. Thaw in the fridge overnight. Before serving, set at room temperature for about an hour so the fats can soften a bit.
Nutrition Facts : ServingSize 1 serving, Calories 64 kcal, Carbohydrate 3 g, Protein 2 g, Fat 6 g, SaturatedFat 1 g, Sodium 78 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 5 g
ARTICHOKE CHICKPEA HUMMUS
Make and share this Artichoke Chickpea Hummus recipe from Food.com.
Provided by Veggie Girl.
Categories < 15 Mins
Time 10m
Yield 1/4 cup, 8 serving(s)
Number Of Ingredients 12
Steps:
- Blend everything together in food processor. Allow to sit in refrigerator for a few hours to blend flavours.
- Note - I used water instead of broth, so I added about 1/2 tsp of McCormick no salt herb seasoning. Also, fresh parsley would work great.
Nutrition Facts : Calories 105.7, Fat 0.9, SaturatedFat 0.1, Sodium 397.2, Carbohydrate 20.9, Fiber 5.8, Sugar 0.6, Protein 5.1
HUMMUS WITH ARTICHOKES
The base hummus recipe is one of my favorite recipes from Mark Bittman's, How To Cook Everything. One day I realized that I didn't have enough olive oil so used the oil from a jar of marinated artichoke hearts. My husband loved it so the next time I added some artichoke as well as the oil to the recipe. We like this combination and hope others do as well! This is excellent with crostini.
Provided by Diplo-mom
Categories Spreads
Time 15m
Yield 8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 226.9, Fat 14.8, SaturatedFat 2.1, Sodium 201.7, Carbohydrate 19.7, Fiber 4.7, Sugar 0.3, Protein 6.2
SPINACH & ARTICHOKE HUMMUS RECIPE BY TASTY
Here's what you need: chickpeas, baby spinach, artichoke hearts, garlic, tahini sauce, lemon juice, salt, black pepper, extra virgin olive oil
Provided by Jordan Kenna
Categories Snacks
Yield 4 servings
Number Of Ingredients 9
Steps:
- Add chickpeas, spinach, artichoke hearts, garlic, tahini, lemon juice, and seasonings to the bowl of a 2-quart food processor. Blend until smooth.
- While blending, slowly add in the olive oil until hummus is creamy and smooth.
- Garnish with a few leaves of spinach, additional chopped artichoke hearts, and a drizzle of olive oil.
- Enjoy!
Nutrition Facts : Calories 283 calories, Carbohydrate 30 grams, Fat 14 grams, Fiber 9 grams, Protein 11 grams, Sugar 5 grams
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Health Benefits of Artichoke Chickpea Hummus
Artichoke chickpea hummus is a healthy and filling snack that can help you meet your daily protein and fiber requirements. Chickpeas are an excellent source of vegetarian protein and fiber, which make you feel full for longer periods and help regulate your blood sugar levels. Artichokes, on the other hand, are rich in antioxidants, vitamins, and minerals, which help protect your heart, strengthen your immune system, and improve your digestive health.How to Make Artichoke Chickpea Hummus
To make artichoke chickpea hummus, you need the following ingredients:- 1 can of chickpeas (15 oz)
- 1 can of artichoke hearts (15 oz)
- 1/4 cup of tahini
- 3 tablespoons of lemon juice
- 2 garlic cloves, minced
- 2 tablespoons of olive oil
- 1/2 teaspoon of salt
- 1/2 teaspoon of cumin
- 1/4 teaspoon of paprika
- A pinch of red pepper flakes
Step 1: Drain and rinse the chickpeas and artichoke hearts.
Open the cans of chickpeas and artichoke hearts, drain the liquid, and rinse them under cold running water.Step 2: Add the ingredients to a food processor or blender.
Add the chickpeas, artichoke hearts, tahini, lemon juice, garlic, olive oil, salt, cumin, paprika, and red pepper flakes to a food processor or blender.Step 3: Blend until smooth.
Blend the ingredients until you get a smooth and creamy dip. If the mixture is too thick, you can add some water or more olive oil to thin it out.Step 4: Adjust the seasoning.
Taste the hummus and adjust the seasoning as needed. You can add more salt, lemon juice, or herbs and spices to suit your taste.Step 5: Serve.
Transfer the artichoke chickpea hummus to a serving bowl or container and garnish with some fresh herbs or olive oil. Serve with pita bread, crackers, or fresh vegetables, such as cucumber and carrot sticks.Variations and Tips
You can customize your artichoke chickpea hummus by adding or substituting some of the ingredients:- You can use fresh artichokes instead of canned ones. Simply steam or boil the artichokes until tender and remove the tough outer leaves and choke before pureeing them.
- You can replace tahini with almond butter, peanut butter, or cashew butter for a nuttier flavor.
- You can add other ingredients such as roasted red peppers, sun-dried tomatoes, olives, or spinach to the hummus to enhance the flavor and nutrition.
- You can store the leftover hummus in an airtight container in the refrigerator for up to 5 days. You can also freeze the hummus for up to 2 months by placing it in a freezer-friendly container or bag.
- You can adjust the consistency of the hummus by adding more or less liquid, such as water, olive oil, or yogurt.