Artichoke Hummus

Artichoke Hummus
Serves 4
The creamy, nutty, earthy and slightly bitter taste is from the key ingredient—tahini. Tahini is ground sesame paste made from sesame seeds and is rich in heart-healthy monounsaturated fats.
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  1. 14 ounce can of artichoke hearts rinsed and drained
  2. 15 ounce can of chickpeas rinsed and drained
  3. 2 tablespoons tahini
  4. 2 tablespoons fresh lemon juice
  5. 1 tablespoon fresh garlic, minced
  6. 1 tablespoon extra virgin olive oil
  7. 1/2 teaspoon cumin
  8. 1/2 teaspoon hot paprika or cayenne pepper
  9. 1 cup of fresh basil, chopped
  1. • Combine everything in a food processor except basil and pulse until smooth! Garnish top with basil.
  2. • This goes great with warm pita bread or pita chips, on top of salads instead of meat, as a dip with raw veggies, in sandwiches and wraps. For a fun appetizer, fill hard boiled egg whites with this yummy hummus instead your traditional “deviled” egg filling!
  1. • I personally love the brininess the juice from artichoke hearts lends, so I don’t rinse them.
  2. • Always hand cut basil. Kitchen shears would be ideal but a sharp knife will do.
  3. • Let it run in the processor for a minute or two until it's smooth and fully combined.
  4. • Lastly, drizzle just a little extra virgin olive oil over the top and a sprinkle of sea salt before serving!
The Health Journal