Marinated Artichoke Hummus is a delicious appetizer or snack. The artichokes offer a tanginess lightens the denseness that hummus can have.
This recipe for marinated artichoke hummus is not one of David’s favorites since he ((doesn’t like hummus)). ← Yeah right! He actually loves it.
Regardless of how he claims to feel, hummus has become my new friend! It is quick and easy to make. In just a matter of minutes, you have a delicious snack or appetizer.
This recipe is based on the same recipe as the Roasted Bell Pepper Hummus I made a while back, but it uses marinated artichokes in place of the bell pepper. The artichokes seem to lighten up the denseness that hummus can have and offers a tanginess that makes it seem lighter, almost like a pick-me-up.
- Chickpeas: drain and rinse the chickpeas to contol the sodium in the hummus. Cook dried chickpeas until super mushy for extra creamy hummus.
- Artichokes: marinated artichoke hearts such as Cento, drained
- Tahini: use a good quality tahini to guarantee smoothness. My favorite comes from Beruit.
- Garlic: 1 clove of fresh garlic grated with a microplane so there are no toothy pieces of garlic.
- Lemon Juice: freshly squeezed lemon juice brightens the hummus and gives it some zing.
- Salt: add some kosher salt, to taste to round out the flavors.
- Olive Oil: I use a lot, but you can add less if desired. You can also drizzle some on top of the hummus for serving.
How To Make Marinated Artichoke Hummus
- Cut one of the quartered artichokes in half, the reserve to hand chop for garnish (optional).
- Add all of the remaining ingredients EXCEPT the olive oil into a food processor bowl or blender. Pulse a few times to chop the chickpeas. Turn the motor on and slowly pour in the olive oil; continue to process until smooth.
- Scoop the hummus into a serving bowl. Hand chop the reserved artichoke and sprinkle on top of the hummus.
- Serve with pita chips, celery, and carrot sticks or veggie of choice.
This marinated artichoke hummus is also a great snack for all of those still on the loose weight bandwagon they hopped on at the beginning of the year.
Marinated Artichoke Hummus
Ingredients
- 30 ounces chickpeas (2) 15-ounce cands, drained and rinsed
- 6 ounces marinated artichoke hearts such as Cento, drained
- 3 tablespoons tahini
- 1 clove garlic grated
- 3 tablespoons lemon juice
- Kosher salt to taste
- ¼ cup olive oil
Instructions
- Cut one of the quartered artichokes in half and reserve some to hand chop for garnish (optional).
- Add all of the remaining ingredients, EXCEPT the olive oil, into a food processor bowl or blender. Pulse a few times to chop the chickpeas. Turn the motor on and slowly pour in the olive oil; continue to process until smooth.
- Scoop the hummus into a serving bowl. Hand chop the reserved artichoke and sprinkle on top of the hummus. Serve serve with pita chips, celery and carrot sticks or veggie of choice.
Jenny@dragonflyhomerecipes says
Yum, this sounds great! I love to change around my hummus recipes, so I will definitely keep this in mind! I’ve never made hummus with artichokes, but I bet it is really good!! I’m pinning it!
The Mountain Kitchen says
Thanks Jenny. I was a little nervous about it at first, but it was so good! I hope you enjoy it as much as I did. ?
Sarah says
Love the addition of artichokes to hummus! Great idea π
The Mountain Kitchen says
Thanks Sarah. Another reason to eat artichokes… Yum!! ?
Have a great weekend!
Antonia says
Haha, bloggers cramp! It happens to all of us for sure! I am a huge artichoke fan and love this recipe.
The Mountain Kitchen says
Thanks Antonia! Not you too?!? Have a great weekend!
Annie says
Oooohhhh this looks divine! And I think I have all of this already on hand, score! π
The Mountain Kitchen says
Thanks Annie! I hope to share another one soon for chipotle-lime hummus, so stock up!! π