Time 10m Yield 8 Number Of Ingredients 11 Steps:
Place everything into a food processor and blend until smooth. You may need to scrape it down a few times to make sure everything blends well. If you are worried about it blending, or using a blender, add the chickpeas in batches. Taste the hummus and adjust the seasoning as needed. If the hummus isn’t as smooth as you like, add additional yogurt or olive oil.
Time 15m Yield 8 serving(s) Number Of Ingredients 10 Steps:
Place everything except water and olive oil in the container of a food processor and beginn to process; add water and olive oil as needed to make a smooth puree. Taste and add more garlic, salt, lemon juice, or cumin as needed. Serve, drizzled with a little olive oil and sprinkled with a bit of cumin.
Time 10m Yield 8 servings Number Of Ingredients 13 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.
Time 5m Yield 12 Number Of Ingredients 6 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.
Time 15m Yield 4-6 serving(s) Number Of Ingredients 10 Steps:
Place the Jerusalem artichokes in a saucepan of boiling water & cook for approximately 5 minutes or until tender. Drain & place artichokes in a food processor with the butter & milk & process until smooth. To make the rosemary brushetta, slice the bread thinly & brush with a little olive oil. Sprinkle the slices of bread with the rosemary, place under a hot grill / broiler & cook until crisp. Serve the brushetta with the artichoke hummus.
Time 15m Yield 10 Number Of Ingredients 13 Steps:
Place chickpeas, banana pepper, artichoke hearts, baby arugula, olive oil, apple cider vinegar, tahini, cumin, bouquet garni, red pepper flakes, salt, and pepper in a food processor. Pulse 3 or 4 times to start. Process for about 1 minute; scrape down sides of processor bowl. Continue to process until large pieces are finely chopped and hummus is to your desired consistency, 1 to 2 minutes. Thin with water, if too thick, adding a few teaspoons at a time.
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!
Time 45m Yield 2 Number Of Ingredients 12 Steps:
Pour enough water into a pot with a steamer insert to reach about 2 inches deep. Add 1 smashed garlic clove and half a lemon to the water. Put steamer insert into the pot and bring water to a boil. Arrange artichokes in the steamer insert and place a lid on the pot. Steam artichokes until a knife easily pierces the bottom of the largest artichoke, 30 to 45 minutes. Blend olive oil, cumin, sugar, lemon juice, and a pinch of sea salt in a blender until smooth. Add green bell pepper and tomato; blend until smooth, about 1 minute. Pour chickpeas and yogurt into the blender; blend thoroughly. Thicken dip with more yogurt, if desired. Season with sea salt; serve with the steamed artichokes.
