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White Bean Hummus with Purple Artichokes

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White Bean Hummus with Purple Artichokes combines creamy cannellini beans, tahini, lemon, garlic, and olive oil with tender, lightly browned purple artichokes. It is a fresh Mediterranean-inspired appetizer perfect with pita, toasted bread, crackers, or vegetables.

Ingredients

  • 2 cups cooked cannellini beans or other white beans, drained and rinsed
  • 1/4 cup tahini
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 garlic clove
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2–4 tablespoons cold water, as needed
  • 4 small purple artichokes
  • 1 lemon
  • 1 tablespoon extra-virgin olive oil
  • 1 garlic clove, lightly crushed
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Extra-virgin olive oil, for serving
  • Chopped fresh parsley, for serving
  • Toasted sesame seeds, optional
  • Red pepper flakes, optional
  • Warm pita, toasted bread, crackers, or fresh vegetables, for serving

Instructions

  1. Prepare a bowl of cold water with the juice of half a lemon and keep it nearby while trimming the artichokes to prevent discoloration.
  2. Remove the tough outer leaves from each purple artichoke until the tender leaves are exposed. Trim the stems, peel away their tough exterior, and cut off the upper portion of each artichoke.
  3. Cut the prepared artichokes in half. If a fibrous choke is present, scoop it out with a small spoon. Immediately place the artichokes in the lemon water.
  4. Bring a saucepan of lightly salted water to a simmer. Add the artichokes and cook for approximately 15–25 minutes, depending on their size, until the hearts and stems are tender when pierced with a knife.
  5. Drain the artichokes thoroughly. Heat 1 tablespoon olive oil in a skillet over medium heat and add the crushed garlic.
  6. Place the cooked artichokes cut-side down in the skillet and cook for a few minutes until lightly golden. Season with salt, black pepper, and a squeeze of fresh lemon juice, then remove from the heat.
  7. Add the white beans, tahini, 3 tablespoons olive oil, lemon juice, garlic, cumin, salt, and black pepper to a food processor.
  8. Blend until the mixture begins to become smooth. Add cold water 1 tablespoon at a time while blending until the hummus is light and creamy.
  9. Taste and adjust the salt, lemon juice, garlic, or tahini as desired.
  10. Spread the hummus over a shallow serving plate and create swirls with the back of a spoon. Arrange the cooked purple artichokes over or alongside the hummus.
  11. Drizzle with extra-virgin olive oil and garnish with chopped parsley. Add toasted sesame seeds or red pepper flakes if desired.
  12. Serve immediately with warm pita, toasted bread, crackers, or fresh vegetables.

Notes

  • For extra-creamy hummus, blend for longer and gradually add additional cold water or olive oil until the desired consistency is reached.
  • For more artichoke flavor, blend one cooked artichoke heart into the hummus and reserve the remaining artichokes for serving.
  • Fresh basil, parsley, or rosemary can be blended into the hummus for an herb-forward variation.
  • Add red pepper flakes, cayenne, or chili oil for heat, or smoked paprika for a smoky flavor.
  • Regular green artichokes can replace purple artichokes. Well-drained canned or jarred artichoke hearts can also be lightly browned and used for serving.
  • Store the hummus in an airtight container in the refrigerator for up to 4 days. A thin layer of olive oil over the surface can help maintain its texture.
  • Store cooked artichokes separately in an airtight container in the refrigerator for up to 3–4 days.
  • If refrigerated hummus becomes too thick, stir in a small amount of cold water or olive oil before serving.
  • Reheat the artichokes gently in a skillet with a little olive oil or serve them at room temperature.

Nutrition

Find it online: https://thefamilycooking.com/white-bean-hummus-with-purple-artichokes/