Best Artichoke Pesto Hummus Recipes
EASY PESTO HUMMUS RECIPE BY TASTY
Here's what you need: garbanzo beans, salt, garlic, ground cumin, basil pesto, lemon juice, water
Provided by Joey Firoben
Categories Sides
Time 30m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Pour the rinsed chickpeas onto half the area of a kitchen towel. Fold the other half of the towel on top of the beans, and rub them so that the skins start to come off.
- Place all of the peeled beans in the bowl of a food processor, along with the salt, cumin, garlic, and pesto. Turn the processor on to break up the mixture.
- With the food processor running, pour in the lemon juice and water, and let the processor run until the mixture is smooth.
- Serve with your choice of dipping chips or veggies.
- Enjoy!
Nutrition Facts : Calories 192 calories, Carbohydrate 20 grams, Fat 9 grams, Fiber 5 grams, Protein 8 grams, Sugar 3 grams
ARTICHOKE PESTO HUMMUS
Serve this dip with warm pita bread wedges or raw vegetables. Hummus makes a nice change from mayo in sandwiches
Provided by Abby Girl
Categories Beans
Time 10m
Yield 2 1/2 cups
Number Of Ingredients 10
Steps:
- Drain the chickpeas, rinse them well with cold water and drain again.
- Place the chickpeas and remaining ingredients in a food processor and pulse until smooth. Spoon the hummus into a serving bowl, cover and store in the fridge until ready to serve.
- To serve: drizzle the top of the hummus with a little extra olive oil and serve.
HUNGRY, HUNGRY ARTICHOKE HUMMUS
Steps:
- Put all of the ingredients except for the chickpeas in a blender.
- Using a potato masher or a fork, thoroughly mash the chickpeas. Transfer to the blender. Puree until smooth, stopping and stirring if blending slows.
- For best flavor, refrigerate the hummus for several hours. Before serving, garnish with a sprinkle each of paprika and parsley flakes, if you like.
Nutrition Facts : Calories 56, Fat 1 grams, Sodium 400 milligrams, Carbohydrate 9 grams, Fiber 3 grams, Protein 3 grams, Sugar 1 grams
ARTICHOKE HUMMUS
Steps:
- In a food processor, combine chickpeas, artichokes, and tahini and blend.
- Slowly add olive oil, garlic, and lemon juice.
- Blend to a smooth consistency. If artichoke hummus is too thick, add 1 tablespoon of chickpea liquid at a time until desired consistency.
Nutrition Facts : Calories 117 kcal, Carbohydrate 14 g, Cholesterol 0 mg, Fiber 5 g, Protein 4 g, SaturatedFat 1 g, Sodium 24 mg, Sugar 2 g, Fat 6 g, ServingSize 1 1/2 cups (12 servings), UnsaturatedFat 0 g
PESTO HUMMUS
When you have some extra fresh basil and love hummus, please try it. I don't think you will find this flavor in commercial hummus products. For more healthy, gluten-free, low-GI, pesco-vegetarian recipes, please visit my blog, www.innerharmonynutrition.com.
Provided by InnerHarmonyNutriti
Categories Beans
Time 15m
Yield 2 1/2 cups, 10 serving(s)
Number Of Ingredients 8
Steps:
- In a food processor, place all the ingredients except for beans and salt and process until smooth.
- Add beans and salt and process again. Taste and adjust the amount of salt.
- Infuse love and serve with chips or veggie sticks.
SPINACH & ARTICHOKE HUMMUS RECIPE BY TASTY
Here's what you need: chickpeas, baby spinach, artichoke hearts, garlic, tahini sauce, lemon juice, salt, black pepper, extra virgin olive oil
Provided by Jordan Kenna
Categories Snacks
Yield 4 servings
Number Of Ingredients 9
Steps:
- Add chickpeas, spinach, artichoke hearts, garlic, tahini, lemon juice, and seasonings to the bowl of a 2-quart food processor. Blend until smooth.
- While blending, slowly add in the olive oil until hummus is creamy and smooth.
- Garnish with a few leaves of spinach, additional chopped artichoke hearts, and a drizzle of olive oil.
- Enjoy!
Nutrition Facts : Calories 283 calories, Carbohydrate 30 grams, Fat 14 grams, Fiber 9 grams, Protein 11 grams, Sugar 5 grams
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