HUMMUS WITH ARTICHOKES
The base hummus recipe is one of my favorite recipes from Mark Bittman's, How To Cook Everything. One day I realized that I didn't have enough olive oil so used the oil from a jar of marinated artichoke hearts. My husband loved it so the next time I added some artichoke as well as the oil to the recipe. We like this combination and hope others do as well! This is excellent with crostini.
Provided by Diplo-mom
Categories Spreads
Time 15m
Yield 8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 226.9, Fat 14.8, SaturatedFat 2.1, Sodium 201.7, Carbohydrate 19.7, Fiber 4.7, Sugar 0.3, Protein 6.2
HUNGRY, HUNGRY ARTICHOKE HUMMUS
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.
Nutrition Facts : Calories 56, Fat 1 grams, Sodium 400 milligrams, Carbohydrate 9 grams, Fiber 3 grams, Protein 3 grams, Sugar 1 grams
SPINACH-ARTICHOKE HUMMUS
A recipe I made up for Super Bowl Sunday, inspired by some really good store-bought spinach-artichoke hummus. I thought that using hummus as a base was a brilliant way to veganize spinach-artichoke dip (one of my favorites), so I decided to make my own, chunkier version. Serve with Recipe #473753. See my blog post here: http://veganomics101.wordpress.com/2012/02/06/spinach-artichoke-hummus-with-fresh-pita-chips/
Provided by Prose
Categories Spinach
Time 10m
Yield 10 serving(s)
Number Of Ingredients 7
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!
Nutrition Facts : Calories 219.6, Fat 10.5, SaturatedFat 1.4, Sodium 290.5, Carbohydrate 26.6, Fiber 8.7, Sugar 0.7, Protein 7.7
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ARTICHOKE HUMMUS - THE DIZZY COOK
From thedizzycook.com
5/5 (9)Total Time 55 minsCategory AppetizerCalories 167 per serving
- Drain 1/2 can chickpeas and place them in a small pot (the others can be reserved for salad toppings or more hummus). Cover them with water and add 1/2 teaspoon baking soda. Bring the chickpeas to a boil over medium-high heat and then turn down to medium low to simmer for about 20 minutes. Transfer them to a colander to drain and then rinse with cool water.
- Chop drained artichoke hearts in food processor. Add the softened chickpeas, tahini, garlic clove(s), vinegar, and oregano. Slowly add olive oil until mixture is emulsified. If you like a thinner consistency, add 1-2 tablespoons of cold water into the processor. Cover and allow to sit in the fridge at least 30 minutes to let the flavors combine...if you can make it.
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From amymyersmd.com
Estimated Reading Time 2 mins
- Drain the artichoke hearts from the liquid and get out as much of the residual water as possible. Place into food processor.
- Add garlic clove, cumin, salt and lemon juice to food processor and blend until smooth. Scrape down the sides of the food processor.
- To serve, scoop hummus into a small bowl and top with chopped parsley, minced red onion, lemon zest and a drizzle of olive oil. Serve with raw vegetables sticks or beet chips for dipping.
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#15-minutes-or-less #time-to-make #course #preparation #healthy #appetizers #easy #spreads #dietary #low-cholesterol #healthy-2 #low-in-something #3-steps-or-less
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