Easy & delicious, this artichoke hummus is full of healthy ingredients and it’s vegan and gluten-free too. If you like artichokes, and you like hummus, then you’ll love this recipe. If you’re looking for an easy appetizer to make your friends or a healthy snack, this hummus recipe is for you.
Do you have a favourite hummus recipe? It’s difficult to choose one when there are so many delicious hummus recipes. I always brainstorm new hummus recipes as I can’t resist trying new recipes. Lately I have been loving this creamy and delicious artichoke hummus and know you will love this recipe just as much as I do!
I am in love with artichokes, especially now that I know how to trim them correctly. But I also keep canned hearts in my pantry so I can still make this hummus when I don’t have time to trim them or when artichokes are not in season.
If using fresh or frozen artichokes in this recipe you need to boil them in water first. Then all you need to do is throw everything into your food processor and blend until smooth. If you use canned hearts you can skip the first step. As you can see, this artichoke hummus is so easy to make!
But my recipes with artichokes doesn’t stop here, I got so many artichokes from my uncle garden so I made a delicious clams with artichokes hearts. It looks like a complicated dish, but it takes no time at all to make.
How did it turn out for you? Leave your comments and any suggestions below. I look forward to seeing your pictures on Instagram with the hasgtag #shoothecook! See Cheers, friends!
Easy and delicious, this artichoke hummus is full of healthy ingredients and it's vegan and gluten-free too.
- 8 fresh artichokes or 6 canned artichoke hearts (rinsed & dried)
- 1 cup canned chickpeas (drained & rinsed)
- 3 Tbsp lemon juice (1/2 lemon)
- 1 clove garlic
- 1/2 tsp ground cumin
- 2 Tbsp tahini (optional)
- 2 Tbsp extra virgin olive oil
- 1/4 cup cooking liquid from artichokes or water
- 1/4 tsp salt (optional)
- Pecans for garnishing
Put one artichoke heart aside for garnish.
Peel off the outer set of leaves closest to the stem. Cut off the excess stem, leaving up 1-2 cm on the artichoke. Peel the tough outside layer of the stem. Trim the top off each artichoke and halve the artichokes. Place them directly into a large pot with water and lemon juice.
Bring the pot to a boil and cook the artichokes for 20-25’or until you can easily pull away one of the lower leaves. Reserve the cooking liquid to make the hummus.
Add the cooked artichokes, canned chickpeas, lemon juice, garlic, cumin, tahini and ¼ cup of cooking liquid. Blend until the hummus becomes smooth and creamy. Add the olive oil and blend for a few more seconds.
If it's too thick add more cooking liquid or water until you get the right consistency.
Taste and adjust the seasoning, adding more salt or lemon if you want. Artichoke hummus will last in the fridge for approximately 5 days.
Leave a Reply