I have been meaning to share this recipe for marinated artichoke hummus with you for months and have not gotten around to it. Nor have I gotten around to a lot of other posts. I promise I’m not avoiding you. It seems I have come down with writer’s block or perhaps it’s bloggers cramp? I dunno, but I don’t like it much.
Even though I haven’t been in the kitchen that much lately, I have lots of recipes to share with you that I’ve made in the last couple of months. I usually don’t feel all that enthused or inspired about cooking around the holiday months, but this time the lack of enthusiasm has come after the holidays. There is such a thing as blogger burnout. So perhaps that is what I have been going through, but I have been working behind the scenes. I’m updating some old posts like the cheese and bean enchiladas and homemade enchilada sauce.
However, I did cook supper last night and I am going to cook again tonight, so maybe I am starting to come out of it. Even though he hasn’t said it, I know that David has gotten spoiled to me cooking all the time. When he asks what’s for supper and I don’t have a plan he seems really bummed out. (Hang in there baby!)
This recipe for marinated artichoke hummus is not one of David’s favorites since he ((doesn’t like hummus)). ← Yeah right! 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 practically have a meal.
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. Here’s how I make the marinated artichoke hummus:
How To Make Marinated Artichoke Hummus
Cut one of the quartered artichokes in half, 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. Somehow me and my big butt couldn’t jump on that wagon, but everyone has goals in life right?
Marinated Artichoke Hummus
- 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
- Cut one of the quartered artichokes in half, 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 serve with pita chips, celery and carrot sticks or veggie of choice.
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