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Artichoke Hummus
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5 from 1 vote

Artichoke Hummus

Looking for a new spin on hummus? This artichoke hummus with Italian flavor is easy to make for a tasty snack or delicious spread for wraps and sandwiches.
Prep Time5 mins
Total Time5 mins
Course: Appetizer
Cuisine: Mediterranean
Keyword: artichoke hummus, hummus
Servings: 8
Calories: 118kcal
Author: Shelby Kinnaird

Ingredients

  • 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 olive oil (extra-virgin)
  • 1/2 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 cup fresh basil (chopped)

Instructions

  • With your food processor running, add the garlic cloves.
  • Stop the motor, then add the chickpeas, artichoke hearts, tahini, lemon juice, olive oil, cumin, and paprika.
  • Turn the food processor back on and purée until smooth.
  • Transfer the hummus to a bowl, stir in the basil, and season with salt and pepper if desired.

Notes

This recipe is for 8 servings of hummus. Each serving is 4 tablespoons.
Leftovers can be stored covered in the refrigerator for 4-5 days.

Nutrition

Serving: 4tablespoons | Calories: 118kcal | Carbohydrates: 14g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 1g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 92mg | Potassium: 126mg | Fiber: 4g | Sugar: 1g | Vitamin A: 250IU | Vitamin C: 9.9mg | Calcium: 40mg | Iron: 0.9mg | Net carbs: 10g