Hummus With Artichokes Recipes
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
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
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
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.
Nutrition Facts : Calories 117 kcal, Carbohydrate 14 g, Cholesterol 0 mg, Fiber 5 g, Protein 4 g, SaturatedFat 1 g, Sodium 24 mg, Sugar 2 g, Fat 6 g, ServingSize 1 1/2 cups (12 servings), UnsaturatedFat 0 g
JERUSALEM ARTICHOKE HUMMUS WITH ROSEMARY BRUSCHETTA
This slightly unusual recipe is actually from Marie Claire Cooking. I love the flavour combinations of this dish and sometimes add a teaspoon of tahini to the hummus. The original recipe calls for a loaf of wood-fired bread which I can't get so I use regular Ciabatta instead! I know that the term 'hummus' is used very lightly here & I have to admit that sometimes I use a classic hummus recipe but blend in the Jerusalem Artichoke before serving.
Provided by Um Safia
Categories Lunch/Snacks
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Place the Jerusalem artichokes in a saucepan of boiling water & cook for approximately 5 minutes or until tender.
- Drain & place artichokes in a food processor with the butter & milk & process until smooth.
- To make the rosemary brushetta, slice the bread thinly & brush with a little olive oil.
- Sprinkle the slices of bread with the rosemary, place under a hot grill / broiler & cook until crisp.
- Serve the brushetta with the artichoke hummus.
Nutrition Facts : Calories 254.2, Fat 8.6, SaturatedFat 4.8, Cholesterol 21.7, Sodium 336.8, Carbohydrate 37.8, Fiber 5.4, Sugar 8, Protein 7.8
ARUGULA, ARTICHOKE AND RED CHILE HUMMUS
Hummus is one of the easiest side dishes to make and it is generally cheaper than buying it in the store. The beautiful thing about hummus is that if you don't have one of the ingredients, just leave it out.
Provided by Chef Miriam
Categories Appetizers and Snacks Dips and Spreads Recipes Hummus Recipes
Time 15m
Yield 10
Number Of Ingredients 13
Steps:
- Place chickpeas, banana pepper, artichoke hearts, baby arugula, olive oil, apple cider vinegar, tahini, cumin, bouquet garni, red pepper flakes, salt, and pepper in a food processor.
- Pulse 3 or 4 times to start. Process for about 1 minute; scrape down sides of processor bowl. Continue to process until large pieces are finely chopped and hummus is to your desired consistency, 1 to 2 minutes. Thin with water, if too thick, adding a few teaspoons at a time.
Nutrition Facts : Calories 195.1 calories, Carbohydrate 14.3 g, Fat 14 g, Fiber 3.3 g, Protein 3.8 g, SaturatedFat 1.9 g, Sodium 202 mg, Sugar 0.2 g
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
ARTICHOKES AND HUMMUS DIP
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
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
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