Easy Artichoke Hummus Recipes

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.

SPINACH & ARTICHOKE HUMMUS RECIPE BY TASTY

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!