Fresh Herb and Artichoke Hummus

Fresh herb and artichoke hummus —yum! The ingredients in this easy recipe take ordinary hummus up a notch. Marinated artichokes are a delectable addition to hummus; a 6-ounce jar or can, with its liquid, is a perfect quantity to use.

Doesn’t everyone love hummus? It sure does seem that way. Readymade hummus is available almost everywhere, but I still enjoy making my own. It’s cheaper, makes a bigger batch, and truth be told, I like the fresh flavor much better.

Hummus is useful as a spread for fresh pita, of course as an appetizer. It’s also great as a spread sandwiches, wraps, and on bagels.

Few dips for fresh vegetables are quite as good as hummus. Serve it with carrots, celery, bell peppers, turnips, crisp cucumber, summer squash, cauliflower, broccoli  — in other words, whatever’s in the crisper and is good to enjoy raw.

More ideas for homemade hummus

If you like this artichoke hummus, try some of the following ideas as well. Prepare any one of the following as directed and add to the food processor once the hummus is already smooth. Pulse on and off until the additional ingredient is finely chopped, but don’t let it become pureed.

• Roasted red pepper: Use 1 to 2 whole roasted peppers. Chop coarsely before adding to the food processor.
• Sun-Dried Tomato: Use about 1/2 cup moist sun-dried tomatoes.
• Spinach: Wilt a couple of big handfuls of baby spinach, or use raw.
• Mushrooms: My favorite! Wilt a cup or so of sliced brown mushrooms in a skillet and drain before adding to the food processor.
• Fresh chile pepper: Use 1 to 2 jalapeños or other fresh hot chile peppers, seeded and chopped.

Find even more ideas in Homemade Hummus, 12 Easy and Delicious Ways.

Photos by Hannah Kaminsky, BittersweetBlog.com.

Explore more …

• Sweet Potato Hummus with Artichoke Hearts
• Easy and tasty chickpea recipes
• Marinated Artichoke Hearts with Mushrooms and Asparagus

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Yield: 6 to 8

Fresh Herb and Artichoke Hummus

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Fresh herb and artichoke hummus is an easy and appetizing take on this classic Middle Eastern dip.

Prep Time 12 minutes

Total Time 12 minutes

Ingredients

• 15-ounce can chickpeas, drained and rinsed
• 1/3 cup tahini (sesame paste)
• Juice of 1 lemon (or about 1/4 cup juice)
• 1 cloves garlic, crushed (see note)
• 6-ounce jar marinated quartered artichoke hearts, with liquid
• 1/4 cup fresh parsley or cilantro leaves
• Freshly ground pepper to taste
• Olive oil for garnish, optional
• Paprika for garnish, optional

Instructions

1. If you’d like, set aside a few chickpeas for garnish. In either case, combine them in a food processor with the tahini, lemon juice, optional garlic, and the liquid from the artichokes hearts. Process until smoothly pureed. 
2. Before adding the artichoke hearts, remove any tough outer leaves. Then add to the food processor along with the parsley or cilantro and pepper. 
3. Pulse on and off until the artichoke hearts and fresh herbs are chopped, but don’t overdo it!
4. Transfer to a serving bowl. If you’d like, top with a drizzle of olive oil and a dusting of paprika.
5. Serve with pita wedges and/or raw vegetables as suggested in the headnote. Store any leftovers in an airtight container in the refrigerator for up to four days.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 176Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 242mgCarbohydrates: 20gFiber: 6gSugar: 3gProtein: 7g

Nutrition data is always an estimate depending on program used to calculate and exact products used. This is given for informational purposes only and accuracy cannot be guaranteed.

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