I’ve mentioned before my love for canned artichoke hearts. If you haven’t tried them yet, you really should. If you’ve bought them, and find yourself with not knowing what to do with them, and have a can or artichoke hearts collecting dust on your counter – you’re in luck! Today I’m sharing one of my favourite Hungry Girl recipes with you: Artichoke Hummus!
Yesterday, the women of my Mom’s family got together for a pool party at my Aunt’s. We were all to bring an appetizer, and, as it had been a while since I had made this hummus, it was my first choice. I don’t know why I waited so long – this stuff is so good! Nice and light, with traditional hummus flavour that you’d expect, but the artichokes give it a little “je ne sais quoi” (FYI, that’s French for “I don’t know what”).
Keep this one on file for summer entertaining…but it’s also good to have around for everyday snacking or packing in lunches any time of the year! I make a few modifications to the original recipe, so I will note those below.
Hungry, Hungry Artichoke Hummus (from Hungry Girl)
PER SERVING (1/8th of recipe, about 1/4 cup): 56 calories, 0.5g fat, 400mg sodium, 9g carbs, 3g fiber, 1g sugars, 3g protein
- 1 cup canned artichoke hearts, drained
1/4 cup fat-free vegetable broth (I usually just put in 1/4 cup water then add extra garlic salt)
1/4 cup plain fat-free Greek yogurt (often, I don’t have on hand, so I use regular plain yogurt – it works just fine!)
- 1 tbsp. lemon juice
1 1/2 tsp. crushed garlic
1/2 tsp. dried parsley flakes (if at all possible, use a handful fresh parsley instead…I find parsley flakes kinda tasteless, and the fresh flavour is just so good)
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. ground cumin
1/4 tsp. paprika
One 15-oz. can chickpeas (garbanzo beans), drained and rinsed
Optional garnish: additional parsley flakes and paprika
Place parsley and garlic cloves (whole) into food processor and pulse a few times until finely chopped (see photo below). This step is my own addition that saves time in chopping herbs/crushing garlic.
Place all ingredients except chickpeas and optional garnishes in a blender or food processor (mini food processors rock for this recipe!). Set aside.
Place chickpeas in a bowl and thoroughly mash with a potato masher or fork. (The recipe says you can skip this step if you have a strong blender/food processor. I ALWAYS skip this step and it works out fine.)
Transfer to the blender. Puree until smooth, stopping and stirring if blending slows.
For best flavour, refrigerate hummus for several hours. Before serving, garnish with a sprinkle each of additional parsley flakes and paprika, if you like. Dip away!
This is what your garlic/parsley should look like when you are done chopping. Don’t worry about scraping it off the sides of the food processor. The hummus-ification (VERY scientific term) of the other ingredients will incorporate the parsley and garlic into your mixture.
Everything is all measured, in the food processor, and ready to go. All we need to do is put on the lid and press the button!
After lots of blending, pulsing, and some scraping/stirring with a spatula, the hummus is finito! Now, if only I had a container….
….ah, that’s it! Now get the lid on and cool it. Since I was having a 10:30 PM hummus making party (What…you don’t have those?) this guy got refrigerated overnight, so the flavours blended up nicely.
Don’t forget lots of fresh veggies, crackers and chips (BAKED, of course!) to serve. Your family and friends will thank you, but don’t get all “choke”-d up at all the compliments (sorry, I had to).
Pool party number 2 for today got postponed due to a scheduling miscommunication, so I’m not quite sure what’s on the agenda, other than a new ice cream maker project (details to follow, if it’s good). What about you? What are you doing on this summer Saturday?