Artichoke Hummus

Name: Artichoke Hummus
Ingredients: 3 cloves garlic, chopped; 2 tablespoons chopped fresh basil; 2 tablespoons lemon juice; 2 (15 ounce) cans cannellini beans, drained (reserve juice); 1 tablespoon olive oil; 1 tablespoon water; 1 tablespoon tahini; 1/2 teaspoon salt; 1/2 teaspoon ground cumin; 1 (15 ounce) can artichoke hearts, drained and quartered

10 ingredients

3 steps

Ingredients

3 cloves garlic, chopped
2 tablespoons chopped fresh basil
2 tablespoons lemon juice
2 (15 ounce) cans cannellini beans, drained (reserve juice)
1 tablespoon olive oil
1 tablespoon water
1 tablespoon tahini
1/2 teaspoon salt
1/2 teaspoon ground cumin
1 (15 ounce) can artichoke hearts, drained and quartered

Directions

1

Preheat oven to 350 degrees F (175 degrees C).
2

Bake chopped garlic in the preheated oven until softened, 5 to 7 minutes, to reduce bitterness. Transfer baked garlic to a food processor and add basil and lemon juice; pulse several times to mince basil leaves.
3

Place cannellini beans, olive oil, water, tahini, salt, and cumin in the food processor and process until the hummus is smooth. If hummus is too thick, process 1 tablespoon reserved liquid from beans into the mixture. Add artichoke hearts to the hummus and process until smooth.