Artichoke Pesto Hummus

by Sarah on May 24, 2012 · 11 comments

Last night was my third attempt at impersonating a cooking instructor [slash] Food Network Star at Whole Foods here in Charlottesville.

The theme?

Homemade Hummus with The Garbanzo Queen!*

*OK, fine, the flier said “Homemade Hummus with Sarah,” but if I’m known by only my first name among the Health Starts Here groupies at Whole Foods I feel like royalty regardless. :)In following the Health Starts Here guidelines that restrict the use of refined oils, I was introducing not only the basic steps to making hummus, but also alternatives to oil for making creamy, delicious hummus.

In addition to the (some might say required) tahini, my favorite mixer for creating the perfect, still slightly chunky, consistency is really just a little water…but I also mentioned veggie broth, tomato sauce (used in my Bloody Mary Hummus), roasted red peppers, and–as in the hummus I sampled last night–artichoke hearts.Although I traditionally use artichoke hearts to make Lemon Dill Artichoke Hummus, it was locally grown basil (on sale!) that caught my eye when I went to pick up supplies last weekend.That, coupled with the exciting discovery of jarred roasted garlic packed in water–as opposed to oil–led me in only one (perhaps obvious)* direction.

*Especially if you read the post title…

Artichoke Pesto Hummus :)You start with the basic hummus formula:

Chickpeas + (Roasted) Garlic + Salt + Tahini + Lemon Juice

But along with the addition of artichoke hearts, you toss in a handful of fresh basil–and I’m too lazy to even trim the stems y’all–into the blended hummus.I added a little of the canned artichoke-infused liquid to thin it out where I wanted it to be. [The best part about homemade hummus? It’s always just how you like it.]At first, I thought about adding pine nuts. Then I realized that would be an incredible waste of money. So, I decided that using them as a “taste association” garnish would work just as well.Overall, I had a great class, which consisted of about 15 minutes of actual “cooking” (I should say food processing) and about an hour of me just talking about my life.

But I fed people. So they stayed.

Artichoke Pesto Hummus

1 1/2 cups garbanzo beans (1 [15 oz.] can), drained and rinsed

1 [14-oz.] can artichoke hearts–6 whole hearts–packed in water, liquid reserved

3-4 cloves minced roasted garlic

2 Tbsp. tahini

1/2-3/4 cup fresh basil leaves

salt to taste

pine nuts (optional), for garnish

Combine all ingredients in a food processor. Blend until smooth, using reserved artichoke heart ‘water’ to thin to desired consistency.


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