You would think by now that I would have an artichoke hummus recipes. Apart from my Basil Artichoke Cilantro Hummus, turns out I didn’t. At least not until today, anyway.
What I love about artichokes is that they are so versatile. You can cook them all sorts of ways and they still turn out delicious! My favorite recipes is still good old Roasted Artichokes, with various herbs and a delicious butter sauce. But, this artichoke hummus is great, too 😉
As usual, this hummus recipes does not use tahini. This takes away the heavy, “full” feeling people get after eating hummus, especially if you are eating with pita chips or pita bread. The mixture of gluten, beans and fat does not always do the belly good. I always eat my hummus with vegetables, or with a spoon plain! But of course, it’s up to you.
So without further ado…let us begin!
You will need:
- 2 cups cooked chickpeas
- 1 cup artichoke tapenade or artichoke hearts (I like this brand on Amazon: https://amzn.to/2CFXJpq)
- Note: if you use the tapenade, you do not need to add the olive oil to this recipe, as the oil in the tapenade is sufficient.
- 1 clove garlic
- 2 tbsp olive oil
- 1/2 tsp cumin
- 1/2 tsp salt
- 1/2 tsp pepper
Add all ingredients to your high-powered blender, and blend on high, about 30 seconds.
Once the mixture is fully blended, take it out and set in the refrigerator for about 15 minutes to cool and set before eating. The hummus usually thickens a bit and is better for dipping.
Eat with vegetables, chips, or whatever you want! Hummus will keep great in the refrigerator for up to a week!