Artichoke Pesto Hummus Recipes

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EASY PESTO HUMMUS RECIPE BY TASTY



Easy Pesto Hummus Recipe by Tasty image

Here's what you need: garbanzo beans, salt, garlic, ground cumin, basil pesto, lemon juice, water

Provided by Joey Firoben

Categories     Sides

Time 30m

Yield 6 servings

Number Of Ingredients 7

15 oz garbanzo beans, 1 can, drained and rinsed
¼ teaspoon salt
1 clove garlic
½ teaspoon ground cumin
½ cup basil pesto
1 tablespoon lemon juice
2 tablespoons water

Steps:

  • Pour the rinsed chickpeas onto half the area of a kitchen towel. Fold the other half of the towel on top of the beans, and rub them so that the skins start to come off.
  • Place all of the peeled beans in the bowl of a food processor, along with the salt, cumin, garlic, and pesto. Turn the processor on to break up the mixture.
  • With the food processor running, pour in the lemon juice and water, and let the processor run until the mixture is smooth.
  • Serve with your choice of dipping chips or veggies.
  • Enjoy!

Nutrition Facts : Calories 192 calories, Carbohydrate 20 grams, Fat 9 grams, Fiber 5 grams, Protein 8 grams, Sugar 3 grams

ARTICHOKE PESTO HUMMUS



Artichoke Pesto Hummus image

Serve this dip with warm pita bread wedges or raw vegetables. Hummus makes a nice change from mayo in sandwiches

Provided by Abby Girl

Categories     Beans

Time 10m

Yield 2 1/2 cups

Number Of Ingredients 10

19 ounces chickpeas, well drained
14 ounces artichoke hearts, drained and coarsely chopped
3 tablespoons olive oil
3 tablespoons tahini
2 tablespoons lemon juice (to taste)
2 -3 tablespoons cold water
3 tablespoons pesto sauce (store bought or homemade)
2 teaspoons cumin
salt
black pepper

Steps:

  • Drain the chickpeas, rinse them well with cold water and drain again.
  • Place the chickpeas and remaining ingredients in a food processor and pulse until smooth. Spoon the hummus into a serving bowl, cover and store in the fridge until ready to serve.
  • To serve: drizzle the top of the hummus with a little extra olive oil and serve.

ITALIAN HUMMUS WITH PESTO



Italian Hummus with Pesto image

A combination of two of our favorite things....hummus and pesto. You can add extra pesto if you really like it, but I prefer a "lighter" taste in this dip

Provided by Lightly Toasted

Categories     Beans

Time 5m

Yield 20 serving(s)

Number Of Ingredients 4

2 (15 ounce) cans garbanzo beans
1/2 lemon, juice of
2 tablespoons tahini
1/2 cup prepared pesto sauce (or more if you really like basil)

Steps:

  • Drain one can of beans, and put beans in food processor.
  • Partially drain second can of beans, and add with remaining ingredients to the food processor.
  • Process until smooth.
  • Serve with crunchy bread sticks or a good chewy french bread.

Nutrition Facts : Calories 59.5, Fat 1.2, SaturatedFat 0.1, Sodium 128.3, Carbohydrate 10.1, Fiber 2, Protein 2.4

SPINACH & ARTICHOKE HUMMUS RECIPE BY TASTY



Spinach & Artichoke Hummus Recipe by Tasty image

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

14 oz chickpeas, 1 can
1 cup baby spinach
3 artichoke hearts
1 clove garlic
3 tablespoons tahini sauce
2 tablespoons lemon juice
½ teaspoon salt
½ teaspoon black pepper
2 tablespoons extra virgin olive oil

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

ARTICHOKE PESTO



Artichoke Pesto image

A Giada DeLaurentiis recipe. The lemon flavor is prominent so you may want to decrease the amount of zest or juice if you are not a lemon lover.

Provided by iris5555

Categories     Spreads

Time 15m

Yield 8 serving(s)

Number Of Ingredients 9

1 (8 ounce) package frozen artichoke hearts, thawed
1 cup fresh parsley leaves, packed down
1/2 cup chopped toasted walnuts
1 lemon, juice and zest of
2 garlic cloves
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1/2 cup extra virgin olive oil
2/3 cup grated parmesan cheese

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.

Nutrition Facts : Calories 219.5, Fat 20.8, SaturatedFat 3.8, Cholesterol 7.3, Sodium 254.7, Carbohydrate 4.8, Fiber 1.9, Sugar 0.5, Protein 5.4

ARTICHOKES AND HUMMUS DIP



Artichokes and Hummus Dip image

Subtly lemon-garlic flavored artichokes served with a refreshing chickpea and vegetable dip. Surprisingly filling and extremely easy! Use the artichokes to scoop up dip and enjoy!

Provided by Sally

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Bean Dip Recipes

Time 45m

Yield 2

Number Of Ingredients 12

3 large cloves garlic, smashed, divided
½ lemon
4 artichokes, trimmed and stemmed
¼ cup extra-virgin olive oil
2 teaspoons ground cumin
1 teaspoon white sugar, or more to taste
½ lemon, juiced
sea salt to taste
1 green bell pepper, diced
1 tomato, diced
1 (15 ounce) can chickpeas (garbanzo beans), drained and rinsed
¼ cup plain European-style yogurt, or more to taste

Steps:

  • Pour enough water into a pot with a steamer insert to reach about 2 inches deep. Add 1 smashed garlic clove and half a lemon to the water. Put steamer insert into the pot and bring water to a boil. Arrange artichokes in the steamer insert and place a lid on the pot. Steam artichokes until a knife easily pierces the bottom of the largest artichoke, 30 to 45 minutes.
  • Blend olive oil, cumin, sugar, lemon juice, and a pinch of sea salt in a blender until smooth. Add green bell pepper and tomato; blend until smooth, about 1 minute. Pour chickpeas and yogurt into the blender; blend thoroughly. Thicken dip with more yogurt, if desired. Season with sea salt; serve with the steamed artichokes.

Nutrition Facts : Calories 621.3 calories, Carbohydrate 77.6 g, Cholesterol 1.8 mg, Fat 31.4 g, Fiber 24.8 g, Protein 19.6 g, SaturatedFat 4.6 g, Sodium 852.6 mg, Sugar 10.3 g

ARTICHOKE JALAPENO HUMMUS DIP



Artichoke Jalapeno Hummus Dip image

Fresh-tasting hummus with a decent amount of spice.

Provided by amycorrine

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Hummus Recipes

Time 10m

Yield 8

Number Of Ingredients 12

1 (15 ounce) can chickpeas, drained
2 (6 ounce) jars artichoke hearts, drained
½ cup Greek yogurt
½ cup fresh basil
⅓ cup pickled jalapeno pepper slices
¼ cup olive oil
1 lemon, juiced
2 tablespoons hemp seeds
2 cloves garlic
1 teaspoon ground paprika
1 teaspoon ground cayenne pepper
½ teaspoon curry powder

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.

Nutrition Facts : Calories 160.2 calories, Carbohydrate 14.5 g, Cholesterol 2.8 mg, Fat 9.6 g, Fiber 3.5 g, Protein 5.1 g, SaturatedFat 1.7 g, Sodium 410.7 mg, Sugar 1 g

PEA & ARTICHOKE HUMMUS



Pea & artichoke hummus image

Impress your friends with this fresh summery twist on hummus

Provided by Mary Cadogan

Categories     Canapes, Lunch, Side dish, Snack, Starter

Time 10m

Yield Serves 8

Number Of Ingredients 6

140g frozen petits pois
100g artichoke hearts from a jar or can
2 tsp ground cumin
2 tbsp lemon juice
4 tbsp olive oil
small handful mint leaves

Steps:

  • Tip the peas into a bowl and pour over boiling water to cover. Leave for 5 mins, then drain well and tip into a food processor with all the other ingredients and seasoning. Pulse to make a rough purée, then spoon into a small bowl. Cover with cling film, and chill until ready to serve.

Nutrition Facts : Calories 69 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.05 milligram of sodium

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