I just wrote the wittiest, most interesting post about hummus vs. dip, tahini, and rainbow carrots. But alas, I accidentally deleted it, and pure wit like that only comes around once a day for me, so I’ll just let this recipe speak for itself! Have a great day folks! And see you next week with a new recipe
Roasted Artichoke “Hummus”
Ingredients:
1 14 oz. can artichoke hearts–drained, rinsed, and quartered
1 15 oz. can garbanzo beans–drained and rinsed
1/2 cup canned white beans (I used cannellini)–drained and rinsed
~1/4 cup olive oil
2 cloves garlic–minced
lemon juice from 1 lemon
salt, pepper, paprika
harissa (or other spicy) olive oil
Method:
*Preheat oven to 400 degrees F. Add prepped artichoke hearts to baking sheet lined with parchment paper. Drizzle with ~1-2 tablespoons olive oil. Roast 10 minutes. Stir. Roast 15 minutes. Set aside.
*Add roasted artichokes, garbanzos, white beans, garlic, lemon juice, pinch salt, and pinch pepper to food processor or blender. Blend. While processor/blender is running, drizzle in olive oil. Add more or less olive oil to get desired consistency. Adjust seasoning, as needed.
*To serve, add prepared hummus to bowl. Sprinkled with paprika. Drizzle with harissa oil. Enjoy!
