Best Artichokes And Hummus Dip Recipes

MEDITERRANEAN ARTICHOKE DIP

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl, add the artichoke hearts, mayonnaise, hummus, feta, kalamata olives, Castelvetrano olives, pimientos, sour cream, parsley, garlic, 2 cups of the Monterey Jack and 3/4 cup of the Parmesan and season with salt and pepper. Fold to combine. Spoon the mixture into an 8-inch baking dish. Top with the remaining 1 cup Monterey Jack and 1/4 cup Parmesan.
• Bake until the cheese is melted and bubbly, about 25 minutes. Cover and take to the party!

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:

• 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.

EASY ARTICHOKE HUMMUS RECIPE

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.

ARTICHOKE JALAPENO HUMMUS DIP

Steps:

• Combine chickpeas, artichoke hearts, Greek yogurt, basil, jalapeno pepper slices, olive oil, lemon juice, hemp seeds, garlic, paprika, cayenne pepper, and curry powder in a food processor; blend until smooth.