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
- Preheat oven to 350 degrees
- 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
- 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.