Artichoke Hummus

Ingredients

  • 3 cloves garlic, chopped
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons lemon juice
  • 2 (15 ounce) cans cannellini beans, drained (reserve juice)
  • 1 tablespoon olive oil
  • 1 tablespoon water
  • 1 tablespoon tahini
  • ½ teaspoon salt
  • ½ teaspoon ground cumin
  • 1 (15 ounce) can artichoke hearts, drained and quartered
  • Directions

  • Step 1

    Preheat oven to 350 degrees F (175 degrees C).

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  • Step 2

    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.

  • Step 3

    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).

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