Best 10 Artichoke Hummus Recipes

SPINACH & ARTICHOKE HUMMUS RECIPE BY TASTY

Steps:

• Add chickpeas, spinach, artichoke hearts, garlic, tahini, lemon juice, and seasonings to the bowl of a 2-quart food processor. Blend until smooth.
• While blending, slowly add in the olive oil until hummus is creamy and smooth.
• Garnish with a few leaves of spinach, additional chopped artichoke hearts, and a drizzle of olive oil.
• Enjoy!

ARTICHOKE JALAPENO HUMMUS DIP

Steps:

• Combine chickpeas, artichoke hearts, Greek yogurt, basil, jalapeno pepper slices, olive oil, lemon juice, hemp seeds, garlic, paprika, cayenne pepper, and curry powder in a food processor; blend until smooth.

ARTICHOKE HUMMUS

Steps:

• Place the first 12 ingredients in a food processor; cover and process until smooth. Transfer to a small bowl; stir in rosemary. Serve with vegetables.

SPINACH-ARTICHOKE HUMMUS

Steps:

• In a food processor, puree the chickpeas and garlic. Add the olive oil, tahini, and lemon juice, and process until smooth, adding more liquid (either the liquid from the can of chickpeas or some water) if necessary.
• Add the spinach, and pulse a few times, until it is incorporated but not pureed.
• Transfer to a bowl and stir in the artichoke hearts by hand.
• Serve with fresh pita chips!

HUMMUS AND ARTICHOKE WRAP

Steps:

• Spread hummus onto sandwich wrap. Arrange artichoke hearts and red bell pepper pieces atop the hummus. Scatter mozzarella cheese over artichokes and bell pepper; top with spinach. Roll the sandwich wrap around the ingredients to serve.

ARTICHOKE SPINACH HUMMUS

Steps:

• Mix all ingredients except for spinach in food processor or blender until smooth.
• Stir finely chopped spinach into mixture.
• This will thicken after refrigeration, and is good for at least 2 weeks in the refrigerator (I've never had any last beyond then!).
• I serve with reduced-fat Triscuits for a high fiber lunch.

ARTICHOKE-LEMON HUMMUS

Steps:

• Chop 1/4 cup artichoke hearts and set aside for garnish.
• Combine lemon juice and water in small bowl or measuring cup.
• Whisk together tahini and 2 tablespoons olive oil in second small bowl or measuring cup.
• Process chickpeas, remaining 3/4 cup artichokes, garlic, salt, cumin, cayenne, and lemon zest (1/4 teaspoon) in food processor until almost fully ground, about 15 seconds. Scrape down bowl with rubber spatula.
• With machine running, add lemon juice-water mixture in steady stream through feed tube. Scrape down bowl and continue to process for 1 minute.
• 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.
• Transfer hummus to serving bowl. Sprinkle reserved artichokes and parsely or mint over surface, cover with plastic wrap, and let stand until flavors meld, at least 30 minutes. Drizzle with olive oil and serve.

ARTICHOKE PESTO HUMMUS

Steps:

• Drain the chickpeas, rinse them well with cold water and drain again.
• Place the chickpeas and remaining ingredients in a food processor and pulse until smooth. Spoon the hummus into a serving bowl, cover and store in the fridge until ready to serve.
• To serve: drizzle the top of the hummus with a little extra olive oil and serve.

SPINACH ARTICHOKE HUMMUS WITH ROASTED RED PEPPERS

Steps:

• Heat olive oil in a small skillet over medium heat. Stir in the garlic and sesame seeds; cook and stir until garlic is tender, 3 to 5 minutes. Remove from heat and set aside. Heat water in another skillet. Add spinach. Cook and stir until spinach is wilted, 3 to 5 minutes. Drain and set aside.
• Place the garbanzo beans into a blender. Cover, and puree until smooth. Add the spinach, artichokes, and garlic mixture. Blend to desired consistency, pouring in reserved garbanzo bean liquid as needed. Spoon mixture into a bowl. Cover and refrigerate until chilled. Top with roasted red peppers before serving.

ARTICHOKE HUMMUS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bake chopped garlic in the preheated oven until softened, 5 to 7 minutes, to reduce bitterness. Transfer baked garlic to a food processor and add basil and lemon juice; pulse several times to mince basil leaves.
• Place cannellini beans, olive oil, water, tahini, salt, and cumin in the food processor and process until the hummus is smooth. If hummus is too thick, process 1 tablespoon reserved liquid from beans into the mixture. Add artichoke hearts to the hummus and process until smooth.