As promised in yesterday’s post for Grain-Free Artichoke Spinach Dip Muffins, I am offering an even simpler option for artichoke hearts (following this post, I am down to 10 cans!).
I am thrilled with what I came up with, and I think you will love it, too: Creamy, Bean-Free Artichoke Hummus!
Artichoke hearts have a naturally creamy texture, so once pureed, they are remarkably similar in texture to the chickpeas. However, they are naturally Paleo-friendly and have a fraction of the calories, too.
And while I will always love traditional hummus, this artichoke hummus has a light texture and summery flavor (lots of fresh parsley and lemon play major roles, too) that I cannot get enough of now that it is hot and humid.
Another switch with this recipe is that I used toasted almonds in place of tahini. The flavor really complements the artichokes without overpowering them.
- 1 14-ounce can artichoke hearts
- 3 tablespoons roasted or toasted whole almonds
- 1 tablespoon freshly grated lemon zest
- 3 tablespoons fresh lemon juice
- 3 tablespoons extra virgin olive oil
- 1 (packed) cup flat-leaf parsley leaves and tender stems
- ½ teaspoon ground cumin
- salt and freshly ground black pepper to taste
- Drain the artichoke hearts, reserving the liquid, Coarsely chop.
- In a food process the artichoke hearts, almonds, lemon zest, lemon juice, olive oil, parsley, and cumin until very smooth and creamy, adding some of the reserved canning liquid, as needed, and stopping to scrape down sides of the bowl several times.
- Season to taste with salt and pepper.