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Artichoke White Bean Hummus

Artichoke White Bean Hummus
serves 4-6
recipe by Jenn Wulf


INGREDIENTS:

  • 1 Can Organic Great Northern Beans, drained and rinsed
  • 1 Can Artichoke Hearts drained 
  • 6-8 whole cloves of garlic (to taste)
  • ¼ Cup Tahini Paste
  • ¼ tsp lemon zest
  • ¼ tsp salt - or to taste
  • ¼ Cup Lemon Juice
  • 2 Tbsp Olive Oil
  • 2 tbsp fresh chopped flat leaf parsley
  • Smoked Paprika

DIRECTIONS:

  • Drain and rinse beans and add to food processor*.
  • Drain artichoke hearts. Cut off the tops of the leaves where they are green and tough. This will give your hummus a stringy texture so be sure to remove. Add to food processor
  • Add garlic, tahini, lemon zest, and salt to the processor and puree mixture.
  • While on drizzle in lemon juice and Olive oil and mix until smooth and creamy. Taste for seasoning and adjust as needed.
  • Transfer hummus to a bowl and fold in chopped parsley. Let sit for 20 minutes in the refrigerator for the flavors to come together.
  • Serve garnished with a drizzle of olive oil and a healthy sprinkle of smoked paprika

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