Back in the fall I did some recipe development and video shoots for Roland Foods. It was a great experience working for a big brand with such a diverse range of products – especially one whose sriracha plant is still alive and well. In the aftermath of my recipe testing, I had to clean out an entire section of my storage space to create room for a second pantry.
I’ve been slowly working my way through all the amazing cans and jars of specialty ingredients they sent me. One recipe that’s killed multiple edible birds with stones, and has been a nice go-to for last minute entertaining, is this easy artichoke hummus recipe.
Since I’m lazy, I often resort to canned or jarred artichoke hearts for my recipes, and this one was no exception. Artichokes are in season this time of year, but I know very few martyrs who would be willing to breakdown and cook a whole head just so it could be pureed to smithereens.
The artichoke in this hummus recipe gives the dense chickpeas a nice light body. And the tanginess of the canned hearts cuts the richness of the tahini in a way that feels rather fresh and springy, even if that illusion can be created year round. When I was testing this recipe for Roland I served it to a group of girlfriends and no one could quite put their finger on what was different about the hummus recipe. Just that it was so much better than usual.
Even if you don’t hoard 5 rows of canned goods in a cabinet next to your sweaters, these ingredients are cheap enough to pick up and keep around for the season (or beyond). So if you’re looking for an easy appetizer for Easter or just something to celebrate the rising temperature with a group of friends, this hummus recipe is for you.
This homemade artichoke hummus recipe is such a simple crowd pleasing dip. It's packed with tahini and fresh garlic, and perfect with pita chips.
- 2 garlic cloves
- One 15-ounce can chickpeas
- One 15-ounce can artichoke hearts
- 1/2 cup tahini
- 2 tablespoons lemon juice
- ¼ cup water
- 1 teaspoon salt
- ½ teaspoon cumin
- Combine the garlic, chickpeas, artichokes, tahini, lemon juice, water, salt, and cumin in a food processor and puree until smooth. Taste for seasoning.
- Transfer to a serving bowl and garnish with olive oil, paprika, and fresh parsley. Serve alongside pita chips or crudités.
Check out the other great dishes from this week’s Food Network #SensationalSides below:
Napa Farmhouse 1885: Spaghetti and Meatballs
Red or Green: Sea Bass with Spicy Asian Ginger Sauce
Jeanette’s Healthy Living: Quinoa Citrus Mango Avocado Black Bean Salad
The Heritage Cook: Chile Tortilla Soup
Cooking With Elise: Glorious Greek Salad Dressing
Devour: Clean Out the Pantry Night
Weelicious: Greek Nachos
Virtually Homemade: Garlic Rosemary Pizza Crust Bites
Domesticate Me: Fiesta Baked Eggs with Farro and Black Beans
Taste With The Eyes: Mom’s Vintage Potato Salad
Elephants and the Coconut Trees: Rice and Beans Casserole
The Sensitive Epicure: Salmon and Brown Rice Casserole (Gluten-Free)
Daily*Dishin: Spicy Chipotle Chicken Pasta with Crunchy Roasted Black Beans
FN Dish: Pantry Clean-Out Sides