Posted May 13, 2013
While browsing the pre-made items in the grocery store the other day my eye caught sight of artichoke hummus. Genius! I was literally 2 seconds away from putting it into my basket when I thought to myself “I wonder if I could make this at home?” A quick glance at the ingredients and I realized that I had just about everything that they used in their hummus hiding in my pantry and refrigerator. Score!
I have experienced with a few different kinds of hummus before. First there was the roasted garlic variety, then edamame and black bean and most recently white bean and rosemary. I don’t know why, but until I saw that package of it at the store, artichoke hummus never really crossed my mind. It was a nice twist. The artichoke added a nice flavor to the dish. I used frozen artichoke hearts because I like the taste of them better than canned. If you can’t find frozen canned should work.
Artichoke Hummus Recipe
A creamy, garlicky hummus with a surprise addition of artichokes.
Makes 2 cups
- 8 oz package frozen artichoke hearts
- 1 (15 ounce) can garbanzo beans (2 tablespoons liquid reserved)
- 2 tablespoons tahini
- 4 cloves garlic
- 1 tablespoon lemon juice
- 1/4 teaspoon kosher salt
- 3 tablespoons olive oil
- Combine all ingredients (including 2 tablespoons reserved garbanzo bean liquid) except olive oil in a food processor. Blend until smooth.
- Transfer to a plate. Make a small well in the middle and drizzle in the olive oil. Serve with pita bread and vegetables.