Looking for a new spin on hummus? This Artichoke Hummus is great with celery sticks for a snack or as a mayonnaise alternative for sandwiches.
Whenever I made hummus in the past, it always required buying a giant jar of tahini (the only size I could find) which then sat in my refrigerator for months until I remembered it was in there and threw it out. I wasn’t a hummus-a-holic back in those days, so I didn’t make it often. Now, I’m proud to say I only throw out jars of tahini because they are empty.
This Italian spin on hummus featuring artichokes is milder than the Buffalo Wing Hummus, but equally satisfying. Slather some on thin, toasted slices of a whole-grain baguette (gluten-free, if desired), a brown rice cake, trimmed celery stalks, or cucumber rounds. Artichoke Hummus also makes a tasty condiment for a grilled vegetable sandwich.
- 1-3/4 cups home-cooked chickpeas or 1 (15 ounce) can chickpeas rinsed and drained
- 3 cloves garlic peeled
- 1 (14 ounce) can artichoke hearts rinsed and drained
- 2 tablespoons tahini
- 2 tablespoons fresh lemon juice
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 cup chopped fresh basil
If you are using canned chickpeas, you might want to place them in a saucepan, cover with water, bring to a boil, then simmer for 15 minutes. Drain and rinse in cold water to cool the chickpeas. This will remove the “tinny” taste. If you don’t notice a weird taste with canned chickpeas, skip this step.
With the motor running, drop garlic cloves through the feed tube of a food processor. Stop the motor, then add chickpeas, artichoke hearts, tahini, lemon juice, olive oil, cumin, and paprika. Purée until smooth. Transfer to bowl and stir in basil. Season with salt and pepper, if desired.
Nutritional information does not include dippers.
Watching sodium? Rinse the artichoke hearts and chickpeas (if using canned) very well.
Gluten-free? Make sure you buy gluten-free tahini.