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  • Artichoke Bean Hummus

    1 vote
    Artichoke Bean Hummus
    Prep time:
    Servings: 2 cups
    by Farrell May Podgorsek
    54 recipes
    		 >
    Canned artichokes blended with garbanzo or white beans, tahini and citrus makes a delicious, lower calorie dip than the traditional hummus. the grapefruit juice gives the dip a slight tang, but you can use lemon juice if grapefruits are not available. I like sumac sprinkled on top, but you can add lemon zest to the dip and top with finely chopped parsley or mint as an alternative. I'm always asked for the recipe when I bring this along

    Ingredients

    • 1 14 oz can artichoke hearts packed in water, drained, rinsed and sqeezed to remove some of the liquid
    • 1 14-ounce can chickpeas or white beabs , drained and rinsed
    • 4 Tbsp grapefruit juice or lemon juice
    • 1/4 cup water
    • 4 tablespoons tahini
    • 2 tablespoons extra-virgin olive oil
    • 2 garlic cloves , minced or pressed
    • 1 tsp salt
    • grated lemon zest or
    • Sumac, or fresh parsley or mint

    Directions

    1. Process chickpeas, artichokes, garlic and salt in food processor until almost fully ground, about 15 seconds. Scrape down bowl with rubber spatula. With machine running, add lemon juice and water in steady stream through feed tube. Scrape down bowl and continue to process for 1 minute. Combine oil and tahini in a small measuring cup. With machine running, add oil-tahini mixture in steady stream through feed tube; continue to process until hummus is smooth and creamy, about 15 seconds, scraping down bowl as needed.
    2. Transfer hummus to serving bowl. Sprinkle sumac, parsley or mint over surface, cover, and let stand until flavors meld, at least 30 minutes.

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