Friday, November 22, 2013

I made this! Artichoke Hummus

For a very long time I was adamant that making hummus at home was neither cheaper nor easier. But then I bought a Nutribullet, and a blender, and I made Chloe’s white bean dip. These three actions gave me the confidence to make more dips at home, including hummus. I was craving hummus the other day so I decided to give another hummus recipe a try and I got lucky. I do not often get lucky when I improvise but I am patting myself on the back for this one.  I happened to have all the ingredients for this artichoke recipe but I got lazy. I had a jar of Trader Joe’s marinaded artichokes in my pantry so I dumped it and half of its liquid in the blender with the other ingredients, except the olive oil. The marinade had enough oil so I figured I would skip adding additional oil. I reserved some of the additional marinade in case it was too dry after blending. Topped off with an additional dash of coarse salt and we have perfection! The marinade not only supplies some of the yummy fat needed in a good hummus but it also supplies a little more depth to the flavor. It made enough to fill two 10oz containers so I definitely got my money’s worth.

Artichoke Hummus

  • 1 can chickpeas drained and rinsed
  • 1 can artichoke hearts
  • 2 tbsp tahini
  • 3 tbsp olive oil
  • 1 clove garlic (I think I used 3 small ones)
  • 2 tbsp lemon juice
I used all the artichokes and 1/2 the liquid
Then I got crazy and decided to make my own chips to go with it. I got some Ezekiel wraps from Healthy Home Market. I brushed two with olive oil and sprinkled them with a mixture of fine salt, garlic powder, and nutritional yeast. I used a pizza cutter to cut them up into bite size pieces before toasting them in the oven at 450 degrees for five minutes or until well toasted but not burned (ok a little burned).

This post was motivated by this website.