Description
Roasted artichokes are the perfect complement to the white beans, lemon, and garlic in this rich and creamy hummus.
Ingredients
- 12 ounces, weight Canned Artichoke Hearts, Drained And Rinsed
- 2 cloves Garlic
- 2-⅔ Tablespoons Extra Virgin Olive Oil, Divided
- 16 ounces, weight Canned Cannellini Beans, Drained And Rinsed
- 2 Tablespoons Tahini (sesame Paste)
- 3 Tablespoons Lemon Juice
- Salt And Freshly Ground Pepper
- ¼ cups Water
Preparation
Preheat the oven to 400ºF.
Thoroughly drain and rinse the artichokes and place in a large bowl. Mince the garlic and add to the bowl. Add 2 teaspoons of olive oil and season with salt and pepper. Stir to combine ingredients.
Spread artichokes on a parchment-lined baking sheet. Roast for about 10 minutes in the oven, just until they begin to brown.
Transfer roasted artichokes to a food processor. Add the cannellini beans, tahini, lemon juice, and the remaining 2 tablespoons of extra virgin olive oil. Season well with salt and pepper. Blend all ingredients to a puree. Add the water and blend. Add additional tablespoons of water until desired consistency is reached.
Serve with veggies or whole wheat crackers.
