I’ll admit, I’m not really a snacker. But when I do have a snack, my favorite go-to is carrots and hummus. This recipe features a little bit of a twist – Artichoke Hummus.
This is great as a dip or a spread. The artichokes make the hummus a bit lighter and has a nice fresh taste that compliments the lemon. Personally, I love to eat hummus with sliced bell peppers.
Artichoke Hummus Recipe Ingredients:
- 1 15 oz can of chickpeas
- 1/2 can of artichoke hearts
- 1/4 cup of lemon juice
- 1/4 cup of tahini
- 1 clove of garlic
- 2 tablespoons of olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon cumin
- 3 tablespoons of water
- Dash of paprika
Artichoke Hummus Recipe Directions:
In a food processor, add garlic and mince. Next, add lemon juice and tahini and mix.
You’ll want to rinse the chickpeas well before adding. Add the rest of the ingredients and mix. I didn’t feel like my food processor made the hummus smooth enough so I ended up adding it to my NutriBullet.
After reaching the consistency you like, spoon the hummus into a bowl and add a dent to add a little olive oil. Add a dash a paprika and that’s all there is to it. Eat immediately or refrigerate first.
Enjoy this artichoke hummus recipe! 🙂
- 1 15 oz can of chickpeas
- 1/2 can of artichoke hearts
- 1/4 cup of lemon juice
- 1/4 cup of tahini
- 1 clove of garlic
- 2 tablespoons of olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon cumin
- 3 tablespoons of water
- Dash of paprika
- In a food processor, add garlic and mince. Next add lemon juice and tahini and mix.
- Rinse the chickpeas well before adding. Add the rest of the ingredients and mix.
- After reaching the consistency you like, spoon the hummus into a bowl and add a dent to add a little olive oil. Add a dash a paprika and that's all there is to it.
- Eat immediately or refrigerate first. Enjoy.
