Artichoke Hummus Recipe - Allrecipes.com
Artichoke Hummus  Recipe
  • READY IN 20 mins

Artichoke Hummus

Recipe by  

"A fun twist on traditional hummus using artichokes and white beans."

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Ingredients Edit and Save

Original recipe makes 3 cups Change Servings
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  • PREP

    15 mins
  • COOK

    5 mins
  • READY IN

    20 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bake chopped garlic in the preheated oven until softened, 5 to 7 minutes, to reduce bitterness. Transfer baked garlic to a food processor and add basil and lemon juice; pulse several times to mince basil leaves.
  3. Place cannellini beans, olive oil, water, tahini, salt, and cumin in the food processor and process until the hummus is smooth. If hummus is too thick, process 1 tablespoon reserved liquid from beans into the mixture. Add artichoke hearts to the hummus and process until smooth.
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Footnotes

  • Cook's Note:
  • This is best if refrigerated overnight before eating. Make it in advance whenever possible. This really helps the flavors meld together. Also, it is really tasty if you add about 1/3 jar sun-dried tomatoes (in oil).
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Reviews More Reviews

Sep 16, 2012

This receipe is another reason to never buy store bought hummus again ! Very flavorful and easy to put together. I guess I didn't read the directions carefully because I just put everything together in the food processor and gave it a whirl . I used juice from 1/2 lemon and didn't have tahini but I learned a long time agao that peanut butter is a good substitute for tahini. This recipe also seems like it will lend itself to additions i.e., roasted red peppers or sun dried tomoates. It will be on my list of "go to" appetizers !

 
Feb 02, 2013

Made it with garbanzo beans. was very good

 
May 03, 2014

My name is Violet, and I am a hummus addict. Now that that's out of the way, this was great! My brother says it's the best hummus recipe yet (and I've made about fifty types - so many hummus variations, so little time). I only used 1 can of beans, 1 tsp dried basil, and 1/8 tsp salt, otherwise I kept everything else the same.

 
Jul 07, 2014

Just made this for the first time ever, and it is WONDERFUL! Used the reserved leftover juice from the beans instead of water- I can't believe how flavorful it is! Thank you!

 
Sep 02, 2013

Very good recipe, used 5 cloves of garlic which was a bit overpowering, next time I would just stick to the three. It could also use another half can of artichoke hearts just for more of an artichoke flavor.

 
Oct 22, 2014

YUM and unique! I used chickpeas instead of white beans and peanut butter instead of tahini because that is what I had in my pantry. Definitely good, but looking forward to trying with original ingredients.

 
Nov 20, 2013

This is amazing! Only added one can of beans, used basil paste, and marinated artichoke hearts.

 

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Nutrition

  • Calories
  • 92 kcal
  • 5%
  • Carbohydrates
  • 14.3 g
  • 5%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 2.1 g
  • 3%
  • Fiber
  • 4.1 g
  • 16%
  • Protein
  • 4.3 g
  • 9%
  • Sodium
  • 459 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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