I love pairing this creamy artichoke hummus with crunchy sliced cucumbers. There’s no appetizer more satisfying this time of year. This spread has a bright lemony flavor and is perfect for smearing on wraps (like my 3-ingredient flatbread).
I came up with this recipe after trying this parsnip hummus. I wanted to see what other veggies I could use to make a tasty hummus-like spread and I can’t tell you how happy I am to have experimented with artichokes. I used a bag of frozen artichoke hearts for this spread – they’re convenient and I think they taste much better than canned. The recipe is so simple – roast the artichoke hearts and then blend them with the rest of your ingredients. I used my Blendtec (I’m obsessed with my twister jar for making things like hummus and nut butter) but you can use any food processor you’d like. It’s absolutely delicious and I’m sure that after you make this once, you’ll make this again.Print
- Place thawed artichokes on a baking sheet, drizzle with olive oil and bake at 350 for 25 minutes.
- Put the artichokes along with the rest of the ingredients in a blender and puree until smooth.
- Sprinkle with paprika or kashmiri chili powder.
There’s a very special reason that I decided to share this artichoke hummus today. That’s because a bunch of us blogging gals decided to throw the lovely Ella Leche of Pure Ella a virtual baby shower! Since we all live in different states, we wanted to come together virtually – to shower her with support. I know, it’s a little cheesy hopefully Ella appreciates it 🙂
Kris of 80 Twenty (Cilantro Jalapeno Hummus) // Meg of Beard and Bonnet (Shower Worthy Tea Sandwiches) // Cara of Fork and Beans (Lemon Blackberry Cupcakes) // Winnie of Healthy Green Kitchen (Vegan Vanilla Cupcakes ) // Jenny of Nourished Kitchen (Cultured Coconut Milk & Mango Popsicles) // Gina of So…Let’s Hang Out (Cucumber Mint Limeade) // Beth of Tasty Yummies (Sprouted Hummus Cucumber Cups) // Gabby of The Veggie Nook (Lemon Poppyseed Truffles) // Sherrie of With Food + Love (Blackberry + Mango Fruit Salad with Earl Grey Whipped Coconut Cream) // Sylvie of Gourmande In The Kitchen (Hibiscus, Strawberry, & Rhubarb Iced Tea)