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Hummus With Artichokes

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“The base hummus recipe is one of my favorite recipes from Mark Bittman's, How To Cook Everything. One day I realized that I didn't have enough olive oil so used the oil from a jar of marinated artichoke hearts. My husband loved it so the next time I added some artichoke as well as the oil to the recipe. We like this combination and hope others do as well! This is excellent with crostini.”
READY IN:
15mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • 2 cups chickpeas, drained (canned or well-cooked)
  • 12 cup tahini (sesame paste)
  • 14 cup oil, from a jar marinated artichoke hearts
  • 2 small garlic cloves, chopped
  • salt & freshly ground black pepper
  • 2 teaspoons ground cumin
  • 12 cup marinated artichoke hearts
  • 1 lemon, juice of
  • 14 cup water
  • olive oil, as needed

Directions

  1. Place everything except water and olive oil in the container of a food processor and beginn to process; add water and olive oil as needed to make a smooth puree.
  2. Taste and add more garlic, salt, lemon juice, or cumin as needed.
  3. Serve, drizzled with a little olive oil and sprinkled with a bit of cumin.

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