Hummus is a timeless and traditional recipe that continues to be a favorite dip for chips and veggies. However, the chickpeas hummus is made with are inflammatory food for many people because of the phytates and lectins. This recipe uses the heartiness of artichokes in place of beans, peas, or seeds. Dip those raw veggies into this hummus, put it on salads, or use it as a spread. You’ll be getting antimicrobial compounds from the lemon zest, garlic, and cumin, and the artichoke is a source of quercetin, a natural antihistamine to support your immune function.
Artichoke Hummus
Course:
Servings
4
Ingredients
- 14 oz 414.04 ml artichoke hearts jarred
- 1 cloves garlic small
- 1/4 cup 60.00 ml extra virgin olive oil
- 2 Tbsp 29.57 ml lemon juice
- 2 tsp 9.86 ml lemon zest
- 1 red onion minced into approximately 2 Tbsp worth
- 1/2 tsp 2.46 ml ground cumin
- 1/2 tsp 2.46 ml sea salt to taste
- 1 Tbsp 14.79 ml parsley chopped, for garnish (optional)
Instructions
- Drain the artichoke hearts from the liquid and get out as much of the residual water as possible. Place into food processor.
- Add garlic clove, cumin, salt and lemon juice to food processor and blend until smooth. Scrape down the sides of the food processor.
- Turn the food processor on and slowly stream in olive oil.
- To serve, scoop hummus into a small bowl and top with chopped parsley, minced red onion, lemon zest and a drizzle of olive oil. Serve with raw vegetables sticks or beet chips for dipping.
