Who doesn’t love artichokes and garlic? Oh, and hummus! Hummus is not only delicious but so easy to make! I eat so much of it, you’d think I’d have garbanzo beans coming out of my ears by now!
This recipe started with a great big, “Oops!” moment, made by my husband, Michael. Last weekend he wanted to grill up some artichokes and had them steaming beforehand. Well… he accidentally let them steam too long. They were overdone and couldn’t possibly go on the grill.
My husband was so very sad and was convinced they were trash. I started snacking on the leaves and told him, “No way are these trash!” I insisted I’d keep them warm, whip up an aioli for the leaves, and we could still have them with dinner. He agreed, and said we could keep the hearts for another recipe, because who’s going to throw away artichoke hearts? Uh… not me, and not him either!
This is when he got the brilliant idea that created this post. He suggested I make a hummus out of them. Yes, please! Artichoke hummus, two amazing foods meshed into one. That’s a win-win, for sure! Me being me, I couldn’t help but add garlic as well. I kind of like to put garlic in almost everything.
Speaking of the garlic, I took this picture for you, to see how you’ll want to cut it before roasting… lengthwise. You’ll only be using half the bulb, so it’s up to you whether or not you’d like to roast the whole thing. If you’ve never roasted garlic before, you’ll want to remember how for future recipes. It’s very easy, and something that’s just good to know.
This afternoon, we were snacking on this hummus with multigrain tortilla chips and cucumber slices. Cucumbers are my favorite way to eat hummus! I was thinking, however, perhaps for lunch tomorrow, I’ll make us some wraps with tomato, avocado, arugula, and red onion, rolled into a Rudi’s Spinach Tortilla (gluten free) spread with this hummus. Mmm… I’m so full from dinner, but that sounds really good!
One more thing before I let you have at it. I may have had some extra steamed artichokes lying around, but that doesn’t mean you do too. Also, he made a lot of artichokes, so I don’t expect you to go out and steam a bunch, just to get the hearts. There’s no reason why you can’t buy prepared artichoke hearts in either a can or a jar, so long as you make sure they are in water and NOT marinated.
Okay, ready to roast some garlic, and mix up some yummy artichoke hummus? Let’s do it!
Artichoke Hummus with Roasted Garlic
Ingredients
- 1 can garbanzo beans drained and rinsed
- 3/4 cup artichoke hearts packed, in water or steamed from fresh artichokes. Drain if in water. DO NOT use marinated artichokes.
- 1 large garlic bulb you will only be using half
- 2-4 Tbsp water
- 2 Tbsp olive oil plus more for drizzling
- 2 Tbsp lemon juice
- 1 Tbsp tahini
- 1 Tbsp fresh dill plus more for garnish
- 1/2 tsp cumin
- 1/2 tsp coriander
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1/4 tsp tumeric
Instructions
- Preheat oven to 350°. Cut garlic bulb in half, lengthwise (see photo above), and place cut side up on foil-lined baking sheet (you will only need one half). Drizzle with olive oil. Roast for 15 minutes, or until edges start to brown.
- Once garlic is cool enough to touch, add the cloves from one half of the bulb into the food processor. They should slide right out of peels. Store the other half of garlic in the refrigerator, for a future recipe.
- Add remaining ingredients to food processor and blend until smooth. If hummus is too thick add more water (I used all 4 tablespoons).
- Before serving, drizzle with olive oil and sprinkle with fresh dill (optional).