Description
An elegant and creamy artichoke-infused hummus served with a vibrant selection of crisp spring vegetables.
Ingredients
Scale
- 15 oz canned chickpeas
- 1 cup marinated artichoke hearts
- 1/3 cup tahini
- 3 tbsp lemon juice
- 2 garlic cloves
- 3 tbsp extra virgin olive oil
- 1/2 tsp cumin
- Sea salt to taste
- Spring vegetables: radishes, carrots, snap peas, asparagus
Instructions
- Drain and rinse chickpeas (optionally peel for smoothness).
- Whip tahini and lemon juice in a food processor until creamy.
- Add artichoke hearts, garlic, cumin, and chickpeas; blend until thick.
- Slowly drizzle in olive oil while processing until silky.
- Prep spring vegetables by washing and slicing into bite-sized pieces.
- Plate the hummus with a drizzle of oil and surround with the crudité.
Notes
High in fiber, plant-based protein, and heart-healthy fats.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
Nutrition
- Calories: 185 kcal