- 3 cloves garlic, chopped
- 2 tablespoons chopped fresh basil
- 2 tablespoons lemon juice
- 2 (15 ounce) cans cannellini beans, drained (reserve juice)
- 1 tablespoon olive oil
- 1 tablespoon water
- 1 tablespoon tahini
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1 (15 ounce) can artichoke hearts, drained and quartered
- Preheat oven to 350 degrees F (175 degrees C).
- Bake chopped garlic in the preheated oven until softened, 5 to 7 minutes, to reduce bitterness. Transfer baked garlic to a food processor and add basil and lemon juice; pulse several times to mince basil leaves.
- Place cannellini beans, olive oil, water, tahini, salt, and cumin in the food processor and process until the hummus is smooth. If hummus is too thick, process 1 tablespoon reserved liquid from beans into the mixture. Add artichoke hearts to the hummus and process until smooth.
05/18/2018
recipepes.com
Artichoke Hummus, recipe
PT15M
PT1H
5
455 calories
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