April 25th, 2024
Recipes
White Bean Hummus with Artichokes
Valentina P
- Difficulty
•
- Time 10"
White Beans Hummus made with creamy white beans, artichokes, lemon juice, and tahini. Grilled artichokes add a nice hint of smokiness here.
How To MakeDiet Type: Plant-based
Shopping List
- 1 (15 ounce) can cannellini beans (or other white bean)
- 1/2 cup grilled marinated artichoke hearts (packed in olive oil, if possible)
- 1/4 cup tahini (Note 1)
- 1/2 lemon, juiced
- 1 tablespoon olive oil
- 1 tablespoon water
- 1 garlic clove
- 1/4 teaspoon EACH dried thyme and oregano
- 1/2 teaspoon salt
- pepper, to taste
Instructions
- Step 1: Drain the artichokes. Add all of the ingredients to a food processor. Pulse until the dip is super smooth, scraping down the sides and bottom of the processor as needed.
- Step 2: Taste and adjust the seasonings as needed. Add more water, 1 tablespoon at a time, if the dip seems too thick. The brand of tahini used will affect how much water is needed.
- Serve: Transfer the dip to a serving bowl and top with a drizzle of olive oil. This is also great smeared into sandwiches or used in place of traditional hummus. Enjoy.
Recipe Notes
Note 1: A good tahini can make a world of difference in how this recipe turns out. Look for a tahini that's light in color and very runny. It should taste rich and slightly sweet, not at all abrasive or overly bitter. Our favorite is this tahini.
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If you're a hummus fan, odds are you'll love this bean-free dip. The main players here are cashews, artichokes, lemon juice, and tahini. Blend it all up until it's ultra smooth and use it as a dip for chips or vegetables. This spread is also great dolloped onto salads or smeared into sandwiches. Aim to use high quality marinated artichokes for best results. Grilled ones packed in olive oil add a nice hint of smokiness here.
How To MakeDiet Type: Paleo
Shopping List
- 1 3/4 cups raw cashews, soaked in hot water for 30 minutes
- 1/2 cup grilled marinated artichoke hearts
- 6 tablespoons lemon juice
- 6 tablespoons cold water
- 1/4 cup tahini (Note 1)
- 1 tablespoon olive oil (plus more for drizzling)
- 1 garlic clove
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- 1/2 teaspoon salt
- pepper, to taste
Instructions
- Step 1: Drain and rinse the cashews. Add all of the ingredients to a food processor. Pulse until the hummus is super smooth, scraping down the sides and bottom as needed.
- Step 2: Taste and adjust the seasonings as needed. Add more water, 1 tablespoon at a time, if the dip seems too thick. Keep in mind that the particular brand of tahini used will affect how much water is needed.
- Serve: Transfer the dip to a serving bowl and top with a drizzle of olive oil. This is also great smeared into sandwiches or used in place of traditional hummus. Enjoy.
Recipe Notes
Note 1: A good tahini can make a world of difference in how this recipe turns out. The texture and flavor depends on the type of sesame seed used, the roast level, and how those seeds are processed. Look for a tahini that's light in color and very runny. It should taste rich and slightly sweet, not at all abrasive or overly bitter.
Nutrition
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What you should eat next
White Bean Hummus with Artichokes
PT10M 1 (15 ounce) can cannellini beans (or other white bean) 1/2 cup grilled marinated artichoke hearts (packed in olive oil, if possible) 1/4 cup tahini (Note 1) 1/2 lemon, juiced 1 tablespoon olive oil 1 tablespoon water 1 garlic clove 1/4 teaspoon EACH dried thyme and oregano 1/2 teaspoon salt pepper, to taste Gluten Free Paleo Vegan Low-Carb 6 Servings
Ingredients:
