Artichoke Hummus

Artichoke Hummus

This homemade artichoke hummus recipe is such a simple crowd pleasing dip.


3 cloves garlic chopped

2 tablespoons chopped fresh basil

2 tablespoons lemon juice

2 (15 ounce) cans cannellini beans, drained (reserve juice)

1 tablespoon olive oil

1 tablespoon water

1 tablespoon tahini

½ teaspoon salt

½ teaspoon ground cumin

1 (15 ounce) can artichoke hearts, drained and quartered


  1. Preheat oven to 350 degrees
  2. Bake chopped garlic in the preheated oven until softened, 5 to 7 minutes. Transfer the baked garlic to a food processor and add basil and lemon juice, pulse several times to mince basil leaves
  3. Place cannellini beans, olive oil, water, tahini, salt, and cumin in the food processor and process until the hummus is smooth. If hummus is to thick, process 1 tablespoon reserved liquid from beans into the mixture. Add artichokes hearts to the hummus and process until smooth.

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As Seen On...

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ST. LOUIS, MO- Chef Larry Gerstein is owner of Championship Catering. He joins KPLR anchor Dan Gray to show him how to make a proper omelette.

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