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Looking for a new spin on hummus? This artichoke hummus with Italian flavor is easy to make for a tasty snack or delicious spread for wraps and sandwiches.
Looking for a fun and creative way to enjoy hummus? Or maybe you just realized that you need to use up that Tahini that’s been sitting in your fridge before it goes bad?
Give this easy artichoke hummus a try! The mild, Italian-inspired flavor is so delicious as a dip or spread. I love serving it as a snack or appetizer.
Plus, you only need a few simple ingredients and about 5 minutes to make it! Everything comes together right in your food processor for easy blending.
The next time you’re in the mood for hummus, give this fun recipe a try.
How to make artichoke hummus
When you’re in a hurry, you can throw this dish together in just a matter of minutes!
Step 1: With your food processor running, add the garlic cloves.
Step 2: Stop the motor, then add the chickpeas, artichoke hearts, tahini, lemon juice, olive oil, cumin, and paprika.
Step 3: Turn the food processor back on and purée until smooth.
Step 4: Transfer the hummus to a bowl, stir in the basil, and season with salt and pepper if desired.
Feel free to garnish with extra basil before serving.
What to eat with this dish
If you ask me, there’s no wrong way to enjoy hummus. I’ll eat it straight out of the bowl!
That being said, it’s also delicious with slices of pita bread. Or, for something that goes with the Italian flavors, I like to serve it slathered on toasted slices of a whole-grain baguette.
Looking for something lower in carbs? Celery or raw cucumber slices are always a great idea. Some bell pepper slices would be delicious, too!
Finally, if I have any leftovers, I’ll use them as a spread on a sandwich or a wrap. Hummus is a nice alternative to mayonnaise that adds a tasty pop of flavor!
Hummus is a great dish to whip up whenever you have a moment. Then, you can keep it in the fridge to enjoy as a snack or a spread any time!
Leftovers can be stored covered in the refrigerator for 4-5 days.
Other healthy chickpea recipes
You may already know that chickpeas, or garbanzo beans, are the main ingredient in hummus. But they’re great to use in so many other dishes, too!
Here are a few of my favorite chickpea recipes I think you’ll enjoy:
- Chickpea Curry with Sweet Potato
- Crispy Roasted Chickpeas with Parmesan Cheese
- Stewed Chickpeas and Tomatoes with Kale
You can also take a look at this roundup of tasty diabetes-friendly vegan recipes for more inspiration
When you’ve tried this hummus, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
- 3 cloves garlic, (peeled)
- 15 ounces home-cooked chickpeas (or 1 can), (rinsed and drained)
- 1 14 ounce can artichoke hearts, (rinsed and drained)
- 2 tablespoons tahini
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil, (extra-virgin)
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- ½ cup fresh basil, (chopped)
- Kosher salt
- Freshly ground black pepper
- With your food processor running, add the garlic cloves.3 cloves garlic
- Stop the motor, then add the chickpeas, artichoke hearts, tahini, lemon juice, olive oil, cumin, and paprika.15 ounces home-cooked chickpeas (or 1 can), 1 14 ounce can artichoke hearts, 2 tablespoons tahini, 2 tablespoons fresh lemon juice, 1 tablespoon olive oil, ½ teaspoon cumin, ½ teaspoon smoked paprika
- Turn the food processor back on and purée until smooth.
- Transfer the hummus to a bowl, stir in the basil, and season with salt and pepper if desired.½ cup fresh basil, Kosher salt, Freshly ground black pepper