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Roasted Artichoke “Hummus”

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Roasted Artichoke Hummus

I just wrote the wittiest, most interesting post about hummus vs. dip, tahini, and rainbow carrots. But alas, I accidentally deleted it, and pure wit like that only comes around once a day for me, so I’ll just let this recipe speak for itself! Have a great day folks! And see you next week with a new recipe 😀

 

 

Roasted Artichoke “Hummus”

(Printable Recipe)

Ingredients:

1 14 oz. can artichoke hearts–drained, rinsed, and quartered

1 15 oz. can garbanzo beans–drained and rinsed

1/2 cup canned white beans (I used cannellini)–drained and rinsed

~1/4 cup olive oil

2 cloves garlic–minced

lemon juice from 1 lemon

salt, pepper, paprika

harissa (or other spicy) olive oil

Method:

*Preheat oven to 400 degrees F. Add prepped artichoke hearts to baking sheet lined with parchment paper. Drizzle with ~1-2 tablespoons olive oil. Roast 10 minutes. Stir. Roast 15 minutes. Set aside.

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*Add roasted artichokes, garbanzos, white beans, garlic, lemon juice, pinch salt, and pinch pepper to food processor or blender. Blend. While processor/blender is running, drizzle in olive oil. Add more or less olive oil to get desired consistency. Adjust seasoning, as needed.

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*To serve, add prepared hummus to bowl. Sprinkled with paprika. Drizzle with harissa oil. Enjoy!

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Roasted Artichoke Hummus

Written by

Tiffany M. Griffin is the woman behind Como Water, Washington DC’s premiere veg-centric cuisine consulting company. Through cooking classes, demonstrations, catering, and consultations, Como Water gives people the opportunity to learn how to prepare veg-centric cuisine that boasts maximum flavor, with minimal effort. Tiffany is quickly becoming a go-to expert on the future of veg-centric cuisine, and is a regular contributor to Como Water, the blog, as well as to vegetarian and vegan sites across the Internet. For over a decade, this self-taught, entrepreneurial expert has developed a set of tried and true techniques for making simple, delicious, and sometimes decadent veg-centric dishes. Featured on the Steve Harvey Show and other leading media outlets, Tiffany was born and raised in Springfield, MA. She then earned Bachelors degrees in Psychology and Communications from Boston College and a PhD in Social Psychology from the University of Michigan. She now resides in Washington DC, where she has worked in the US Senate and at a federal agency on issues around health, food, nutrition, and international food aid/development, and of course, as the owner of Como Water. Tiffany gets culinary inspiration from the food she grew up eating, and from her travels throughout Latin America, the Caribbean, Western Europe, and Sub-Saharan Africa. She is dedicated to sharing her wealth of knowledge on veg-centric cuisine with others and to help others live by her mantra—love life, live long, and eat veg-centric cuisine!

Comment

  1. JL Fields

    This is genius, Tiffany! It looks gorgeous, delicious and healthy!

    April 4, 2014