Artichokes And Hummus Dip Food
ARTICHOKE HUMMUS
Steps:
- In a food processor, combine chickpeas, artichokes, and tahini and blend.
- Slowly add olive oil, garlic, and lemon juice.
- Blend to a smooth consistency. If artichoke hummus is too thick, add 1 tablespoon of chickpea liquid at a time until desired consistency.
Nutrition Facts : Calories 117 kcal, Carbohydrate 14 g, Cholesterol 0 mg, Fiber 5 g, Protein 4 g, SaturatedFat 1 g, Sodium 24 mg, Sugar 2 g, Fat 6 g, ServingSize 1 1/2 cups (12 servings), UnsaturatedFat 0 g
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
ARTICHOKE HUMMUS
This homemade artichoke hummus recipe is such a simple crowd pleasing dip. It's packed with tahini, fresh garlic and lemon juice, and is perfect with spring crudités or gluten-free pita chips.
Provided by Phoebe Lapine
Time 10m
Number Of Ingredients 10
Steps:
- Combine the chickpeas, artichokes, tahini, lemon juice, garlic, water, salt, cumin and red pepper flakes in a food processor and puree until smooth. Taste for seasoning.
- Transfer to a serving bowl and garnish with olive oil and fresh parsley. Serve alongside crudités or gluten-free pita chips.
Nutrition Facts : ServingSize 4 g
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
ARTICHOKE JALAPENO HUMMUS DIP
Fresh-tasting hummus with a decent amount of spice.
Provided by amycorrine
Categories Appetizers and Snacks Dips and Spreads Recipes Hummus Recipes
Time 10m
Yield 8
Number Of Ingredients 12
Steps:
- Combine chickpeas, artichoke hearts, Greek yogurt, basil, jalapeno pepper slices, olive oil, lemon juice, hemp seeds, garlic, paprika, cayenne pepper, and curry powder in a food processor; blend until smooth.
Nutrition Facts : Calories 160.2 calories, Carbohydrate 14.5 g, Cholesterol 2.8 mg, Fat 9.6 g, Fiber 3.5 g, Protein 5.1 g, SaturatedFat 1.7 g, Sodium 410.7 mg, Sugar 1 g
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