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Artichoke Hummus with Roasted Garlic

Author Tiffani

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).

Notes

Store in refrigerator.