I love pairing this creamy artichoke hummus with crunchy sliced cucumbers or baby carrots. 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 suggest using frozen artichoke hearts for this spread – they’re convenient, and I think they taste much better than canned. You can find them in the freezer section of your grocery store (I get mine at Whole Foods).
This recipe is so simple. Roast artichoke hearts in the oven and then blend them with the rest of your ingredients in either a blender or a food processor.
This bean-free, artichoke hummus is delicious, and I’m sure that after you make this once, you’ll make this again.
- 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 or food processor and puree until smooth.
- Top with olive oil, sprinkle with paprika, and serve.