ARUGULA HUMMUS
Spicy arugula is a delightful parsley alternative in this hummus. Excellent as a vegetable dip or a sandwich spread.
Provided by Poto
Categories Appetizers and Snacks Dips and Spreads Recipes Bean Dip Recipes
Time 10m
Yield 16
Number Of Ingredients 7
Steps:
- Place garbanzo beans, arugula, tahini, lemon juice, and garlic in a food processor; pulse until garbanzo beans are chopped. Slowly drizzle olive oil into garbanzo bean mixture while blending until mixture is smooth. Season with salt and pepper.
Nutrition Facts : Calories 59.5 calories, Carbohydrate 5.2 g, Fat 3.9 g, Fiber 1.1 g, Protein 1.5 g, SaturatedFat 0.5 g, Sodium 56.8 mg, Sugar 0.1 g
EASY ARTICHOKE HUMMUS RECIPE
Easy to make, this Artichoke Hummus Recipe is ideal for meal prep. It makes a nourishing snack or dip for lunch or appetizer. Lemon juice and zest brightens the hummus, while garlic offers a hint of spice. Like my Eggplant Hummus and Red Bell Pepper Hummus, this Artichoke Hummus is make ahead ready and freezer friendly. This recipe is vegetarian, vegan and gluten free.Depending on brand of tahini used, how runny or thick it is, and depending on how loose you prefer hummus, you'll adjust this consistency with chickpea brine. More for a looser set or less for a thicker hummus.
Provided by Traci York | Vanilla And Bean
Categories Appetizer Lunch Snack
Time 20m
Number Of Ingredients 11
Steps:
- Open the can of chickpeas and reserve 1/2 cup (120 grams) of chickpea brine. Set aside. Add the remaining chickpeas and brine to a medium sauce pan. Add enough water to just cover the chickpeas and sprinkle in the baking soda.Simmer for 10 minutes. The chickpeas should be mushy, easily squished between two fingers. Drain, rinse throughly and set aside.
- In the work bowl of a food processor fitted with the S blade attachment, add the tahini, lemon zest, lemon juice, olive oil and 4 tablespoons of chickpea brine.
- Process for 2-3 minutes or until creamy. If your tahini breaks or becomes crumbly, add another tablespoon or two of brine and process until smooth. Scrape down the bowl.
- To the work bowl, add the chickpeas, salt and garlic. Process again 2-3 mintues until smooth and creamy. Now is a good time to adjust the consistency of the hummus - for a looser hummus, add more brine, a tablespoon at a time until you reach your desired consistency. Scrape down the bowl.
- Add the artichokes and pulse three or four times for a chunky consistency, or pulse more for finer chopped artichokes. Taste for salt adjustment.
- Transfer to a serving bowl, drizzle with a bit of olive oil if desired, sprinkle with smoked paprika and black pepper. Share with soft pita bread, crackers, Naan or crispy veggies like carrots, cucumbers, radish slices or celery.
- Store in the fridge for up to five days, or the freezer for up to two weeks. Thaw in the fridge overnight. Before serving, set at room temperature for about an hour so the fats can soften a bit.
Nutrition Facts : ServingSize 1 serving, Calories 64 kcal, Carbohydrate 3 g, Protein 2 g, Fat 6 g, SaturatedFat 1 g, Sodium 78 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 5 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
ARUGULA, ARTICHOKE AND RED CHILE HUMMUS
Hummus is one of the easiest side dishes to make and it is generally cheaper than buying it in the store. The beautiful thing about hummus is that if you don't have one of the ingredients, just leave it out.
Provided by Chef Miriam
Categories Hummus
Time 15m
Yield 10
Number Of Ingredients 13
Steps:
- Place chickpeas, banana pepper, artichoke hearts, baby arugula, olive oil, apple cider vinegar, tahini, cumin, bouquet garni, red pepper flakes, salt, and pepper in a food processor.
- Pulse 3 or 4 times to start. Process for about 1 minute; scrape down sides of processor bowl. Continue to process until large pieces are finely chopped and hummus is to your desired consistency, 1 to 2 minutes. Thin with water, if too thick, adding a few teaspoons at a time.
Nutrition Facts : Calories 195.1 calories, Carbohydrate 14.3 g, Fat 14 g, Fiber 3.3 g, Protein 3.8 g, SaturatedFat 1.9 g, Sodium 202 mg, Sugar 0.2 g
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