Artichoke Hummus Easy, Fast and Healthy-Delish 🙂
We all need to have a few tricks up our sleeves. Things we can put together either because we’re in a hurry or we’re spending enough energy on something else. Having this go-to, easy appetizer is perfect and everyone loves it. Artichoke Hummus is one I can make anytime. It takes about 10 minutes and goes with bruschetta, veggies, crackers, pita’s, you name it. Whatever you have will work. And, once you know the basics, you can make any type of hummus you like, with out the artichokes and let your imagination run wild.
Chick Peas/Garbanzo Beans
I always keep a few cans of chickpeas (garbanzo beans) in my cupboard. Most often I use them in hummus, but they’re also good “Fry Baked” and seasoned as a light snack or variation on serving nuts. Did you know the liquid they are packed in is also a vegan substitute for egg whites in meringue? So weird, right. It actually works so well.
Dump To Dip
This is another easy mix up too. Dump all the ingredients into the food processor, give it a whirl and you’re done. Here’s how I make it!
One can of chickpeas drained and rinsed, into the food processor. 1/2 cup Greek yogurt, any type you like, non-fat, low-fat or full-fat! Zest of one lemon, a pinch of salt and a few grinder passes of fresh black pepper. For the artichokes, you can use either one box of frozen artichoke hearts, a can of artichoke hearts or bottoms, preserved in water or a jar of artichoke hearts or bottoms preserved in oil.
If you use artichokes preserved in oil, use all the ingredients, including the oil in the jar. The artichokes preserved in water, in cans should be drained and chopped. If you’re using frozen boxed, cook according to the instructions on the box, let cool. Add 1/4 cup good extra virgin olive oil. Do not add any olive oil if you used the oil from the jar. Add a couple cloves of chopped garlic and about 2-3 tablespoons of lemon juice and the zest of the lemon too. Add about 2 tablespoons fresh chopped parsley. If the mixture is too thick, add a bit more lemon juice until it’s the right consistency.
Toast a handful of pine nuts on a pan on medium low flame. Watch them carefully because they go from done to burnt in a few seconds! Put the hummus in a pretty serving bowl. Best to find one that is wider on the top and narrow in depth. Top with the pine nuts and drizzle a bit more olive oil on top. Serve with whatever you like – pita chips, fresh veggies, bruschetta, etc. We even put hummus on salads and tortilla roll-ups.
Hummus, Artichoke
Ingredients
- 1 can chickpeas drained, rinsed
- Artichoke hearts or bottoms, canned, jarred with oil or *frozen, about 10-12 ounces total
- 2 cloves garlic, chopped
- 1 lemon, zest and juice
- 1/2 cup Greek yogurt
- 2 tablespoons fresh chopped parsley (optional: fresh basil)
- 3 tablespoons extra virgin olive oil, plus more for garnish
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 cup pine nuts, toasted
- Optional: 2 tablespoons tahini paste
Instructions
- In the bowl of a food processor, add the chickpeas, yogurt, lemon zest, salt and pepper, artichokes, garlic cloves and parsley.
- Pulse 5-6 times to combine.
- Add olive oil and 2 tablespoons lemon juice.
- Process about 20 seconds. Check consistency. If thinning is needed, add either more lemon juice or a bit more yogurt.
- Process until thick and consistent.
- Adjust seasoning if needed.
- Serve in a wide and shallow dish.
- Top with toasted pine nuts and drizzle of olive oil.
- Serve with fresh cut vegetables, pita bread, bruschetta etc.
