This artichoke heart hummus is the perfect veggie dip!
One of my favorite parts about going 100% plant based is…. you guessed it… hummus! I’ve always loved hummus intensely. I could almost eat it straight with a spoon.
But since I was eating low carb for so long, hummus was off the table. And yes, it was difficult. Very, very difficult. I mean… no hummus at all? It was one of the hardest things to give up for me and the very first thing I dug into when I went vegan.
I’m not sure what inspired me to use this particular combination but I’m sure glad I did! This is great with any veggies you might want to dip into it. It would be perfect on a piece of crusty, morning toast or even stuffed into a sweet potato. (Hummus and sweet potatoes rock!!)
The nice thing about this recipe is that is whips up super fast! Just dump all the ingredients in a food processor, and blend for about 2-3 minutes! Voila! Delicious hummus! I’ll be making this again and again. In fact, I will never give up my beloved hummus ever again. Plant based forever!!!
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ARTICHOKE HEART HUMMUS RECIPE:
A delicious twist on an old favorite will leave you reaching for more veggies to dip it in! (Always a good thing!)
- 2 cups cooked chickpeas (canned is fine if no sugar added, rinsed and drained)
- 14 oz can artichoke hearts (drained)
- 1/2 cup tahini
- 1/4 cup olive oil
- 2 tbsp. lemon juice
- 2 tbsp. garlic powder
- salt to taste
Combine all ingredients in a food processor and blend until smooth.
Be sure to scrape the sides of the processor at least once, taste and adjust seasoning to your liking. The best adjustments are on the lemon juice, said and garlic powder. But you can add more oil or tahini for consistency and flavor if you like.
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.