Last year before my move, I started the arduous process of cooking my way through my pantry. One of my favorite dishes to kill multiple canned birds with one stone was this artichoke hummus recipe.
It’s also a nice go-to for last minute entertaining, which is how I found myself whipping up a batch recently to bring with me to a friend’s house for a dinner party.
Since I’m lazy, I often resort to canned or jarred artichoke hearts for my recipes, so I always have a can or two on hand. If you’ve made my grilled romaine salad from The Wellness Project book, you know why. 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.
Plus, there’s something to be said for the briny quality of canned artichokes in water. In this artichoke hummus recipe it 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 served it last week to a group of girlfriends, 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 artichoke hummus recipe is for you.
Friendly reminder that this is also the perfect time of year for a little #pantrypurge. Make something this week from the deep depths of your cabinets or fridge! If you share your creations with me on Instagram and tag @phoebelapine I’ll share them!
Part of living that Low Waste Life is making the most of what we have before head back out to the store to buy more. What are you going to use up this week? Tell me in the comments!
With health and hedonism,
- Combine the chickpeas, artichokes, tahini, lemon juice, garlic, water, salt, cumin and red pepper flakes in a food processor and puree until smooth. Taste for seasoning.
- Transfer to a serving bowl and garnish with olive oil and fresh parsley. Serve alongside crudités or gluten-free pita chips.
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