Monday, August 26, 2013

Artichoke Hummus

So D and I have come to the conclusion if a restaurant makes a bad hummus, they really had to try.  We were in the grocery store, when I said, "I wonder if we could make artichoke hummus."  We found the recipe online while in the grocery store. It was the first one that came up.

It has a good kick (the garlic does that).  The artichoke flavor isn't really there, but the flavor is still good. I would make again.

Photo by ALB

Artichoke Hummus

1 can of chickpeas (14 oz.), drained with liquid set aside
1 can of artichoke hearts (14 oz) drained
2 tablespoons tahini
3 tablespoons olive oil
1 clove of garlic, crushed (used 3, didn't crush, just peeled and threw into the processor.)
2 tablespoon lemon juice
Added 1/4 tsp of Kosher Salt
Added 1/8 Cup Italian Parsley

In a food processor, combine chickpeas, artichokes, and tahini. Blend. Slowly add olive oil, garlic, and lemon juice. Blend to a smooth consistency. If artichoke hummus is too thick, add 1 tablespoon of chickpea liquid at a time until desired consistency (I added in 1 tsp, not tbsp).

Recipe from

Nutritional Information and Ingredients 
Calories: 72; Carbs: 6; Fat: 5; Protien: 2; Sodium: 137; Fiber: 2

Kroger - Artichoke Hearts Quartered In Brine, 1 container (32 pieces without liquid (120 g) ea.)
Kroger - Chick Peas, 1 container (1 4/5 cups ea.)
Mc Realemon - Lemon Juice, 6 teaspoon
Kirkland Olive Oil - Extra Virgin, 3 Tbsp
Krinos - Tahini (Imported), 2 Tbsp (37 g) 2
Generic - Fresh Garlic Clove, 3 Clove (3.0 g)
Morton - Coarse Kosher Salt, 1.2 grams (1/4 tsp)
Herb - Italian Parsley - No Stems, 1/8 cup

1 comment:

Christie Williamson said...

Looks good! I may try it and up the artichoke ante.