Hungry Hungry Artichoke Hummus Recipes

Steps:

• In a bowl, soak the dried beans in 6 cups water overnight.
• Discard water and rinse the beans in fresh water. Add beans to a stockpot with 6 more cups water. On high heat, bring water to a boil and cook, turning down the heat to medium when foam appears at the top, about 30 minutes. Cover pot and cook until beans are soft, an additional 15 minutes. Drain and cool beans overnight in the fridge.
• Add beans to a food processer with a handful of ice, the lemon juice, garlic, sesame tahini and salt. Grind in food processor until it has a pudding-type consistency. Garnish with olive oil, paprika and sumac. Can be served with pita bread or carrots.

Steps:

• Add the chickpeas, hot sauce, olive oil, lemon juice, garlic and some salt and pepper to a food processor and pulse until combined. Taste for seasoning and adjust if necessary, then transfer to a serving bowl. Top with the blue cheese, diced celery and celery leaves. Stir to combine just before serving. Serve with pita chips or celery sticks for dipping.

Steps:

• Place all ingredients except chickpeas and optional garnishes in a blender. Set aside. Place chickpeas in a bowl and thoroughly mash with a potato masher or fork. (If you have a super-strong blender, feel free to skip this step.) Transfer to the blender. Puree until smooth, stopping and stirring if blending slows. For best flavor, refrigerate hummus for several hours. Before serving, garnish with a sprinkle each of additional parsley flakes and paprika, if you like. Dip away!