Easy Artichoke Hummus Spread Food

ARTICHOKE HUMMUS

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.

ARTICHOKE HUMMUS

Steps:

• With your food processor running, add the garlic cloves.
• Stop the motor, then add the chickpeas, artichoke hearts, tahini, lemon juice, olive oil, cumin, and paprika.
• Turn the food processor back on and purée until smooth.
• Transfer the hummus to a bowl, stir in the basil, and season with salt and pepper if desired.

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.

EASY ARTICHOKE HUMMUS RECIPE

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.

HUMMUS WITH ARTICHOKES

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.

PEA & ARTICHOKE HUMMUS

Steps:

• Tip the peas into a bowl and pour over boiling water to cover. Leave for 5 mins, then drain well and tip into a food processor with all the other ingredients and seasoning. Pulse to make a rough purée, then spoon into a small bowl. Cover with cling film, and chill until ready to serve.