Artichoke Hummus Recipes

Steps:

• Put all of the ingredients except for the chickpeas in a blender.
• Using a potato masher or a fork, thoroughly mash the chickpeas. Transfer to the blender. Puree until smooth, stopping and stirring if blending slows.
• For best flavor, refrigerate the hummus for several hours. Before serving, garnish with a sprinkle each of paprika and parsley flakes, if you like.

Steps:

• Add the garbanzo beans, pickle juice, tahini, cumin, salt, garlic, lemon juice and some black pepper to a food processor. Pulse to combine. With the food processor running, slowly drizzle in the olive oil, emulsifying the hummus to a creamy, whipped consistency. Turn off the food processor, remove the lid and scrape down the sides of the bowl. Add the fresh dill, secure the lid and pulse until combined, 4 to 5 times. Spoon the hummus into a serving bowl. Drizzle with olive oil and garnish with the diced pickle. Serve with pita chips and sliced cucumber alongside.

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!

Steps:

• Place everything except water and olive oil in the container of a food processor and beginn to process; add water and olive oil as needed to make a smooth puree.
• Taste and add more garlic, salt, lemon juice, or cumin as needed.
• Serve, drizzled with a little olive oil and sprinkled with a bit of cumin.