Rating: 4.5 stars 4.7
31 Ratings
  • 5 star values: 25
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

A fun twist on traditional hummus using artichokes and white beans.

Recipe Summary

prep:
15 mins
cook:
5 mins
total:
20 mins
Servings:
12
Yield:
3 cups
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Bake chopped garlic in the preheated oven until softened, 5 to 7 minutes, to reduce bitterness. Transfer baked garlic to a food processor and add basil and lemon juice; pulse several times to mince basil leaves.

  • Place cannellini beans, olive oil, water, tahini, salt, and cumin in the food processor and process until the hummus is smooth. If hummus is too thick, process 1 tablespoon reserved liquid from beans into the mixture. Add artichoke hearts to the hummus and process until smooth.

Cook's Note:

This is best if refrigerated overnight before eating. Make it in advance whenever possible. This really helps the flavors meld together. Also, it is really tasty if you add about 1/3 jar sun-dried tomatoes (in oil).

Nutrition Facts

92 calories; protein 4.3g; carbohydrates 14.3g; fat 2.1g; sodium 459.2mg. Full Nutrition
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