Artichoke Pesto Hummus Recipes

Steps:

• Blend everything together in food processor. Allow to sit in refrigerator for a few hours to blend flavours.
• Note - I used water instead of broth, so I added about 1/2 tsp of McCormick no salt herb seasoning. Also, fresh parsley would work great.

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!

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.

Steps:

• In a food processor combine the artichokes, parsley, walnuts, lemon zest and juice, garlic, salt, and pepper.
• Run the machine to finely chop all the ingredients, stopping the machine a few times to scrape down the sides.
• Then, with the machine running, drizzle in the extra-virgin olive oil.
• Mix in parmesan and serve with crostini.

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!