Artichoke Lemon Hummus
The artichoke flavor is subtle. For more of an artichoke punch, add more chopped artichoke mixed in after blending.
Prep Time5 mins
Total Time5 mins
Servings: 1 cups
- 1 can garbanzo beans drained
- 2 cloves roasted garlic
- 2 large lemons juiced
- 1 tsp salt
- 2 Tbsp tahini paste
- 1 cup artichoke hearts (jarred), chopped, separated into 3/4 and 1/4 cups
- 2 Tbsp extra virgin olive oil (or oil from artichoke jar)
If you do not have pre-roasted garlic, use this shortcut. Put garlic cloves with the skin still on in a nonstick skillet and heat over medium low heat. Roasting the garlic will take approximately 40 minutes. Rotate the cloves every 10-15 minutes so that they are roasted on all sides. Set aside to cool.
When garlic is cool enough to handle, peel the skins off the cloves.
Add the garbanzo beans, garlic, lemon juice, salt, tahini, 3/4 cup artichoke hearts, and olive oil to food processor. Put the lid on and process until you reach your desired consistency, approximately 10-15 seconds. If the mixture is too thick, add water 1 Tbsp at a time and process briefly to combine. Taste and adjust seasoning to your liking.
When complete, use a spatula to put the hummus in a bowl. Mix in the remaining 1/4 cup chopped artichoke hearts.
Refrigerate for one hour and serve chilled with pita bread or assorted vegetables.
Learn how to make roasted garlic here! You will want it in your refrigerator at all times :)
Order tahini online here!
You can use frozen artichokes here however make sure you defrost and drain them first as they will carry a lot of water in them, making the dip runny.
For a little heat, add some cayenne pepper or red pepper flakes when blending.