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Artichoke hummus in a blue bowl surrounded by cucumber, carrots, and pita bread on a white surface
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5 from 11 votes

Artichoke Hummus

This artichoke hummus is a delicious alternative to traditional hummus - made without chickpeas. Vegan and gluten free, this dip will be a hit at any party!
Prep Time15 minutes
Cook Time20 minutes
Resting Time20 minutes
Total Time55 minutes
Course: Appetizer
Cuisine: Vegan
Diet: Gluten Free, Low Calorie, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian
Servings: 4 people
Author: Alicia

Ingredients

Artichoke Hummus

  • 2 14oz cans of artichoke hearts packed in water, drained and rinsed with water
  • 2 tablespoons tahini
  • 1 small garlic clove, minced
  • 1 teaspoon garlic powder
  • 1 teaspoon Mediterranean oregano
  • 1 tablespoon distilled white vinegar, or juice from 1/2 lemon*
  • 1/4 cup extra virgin olive oil
  • kosher salt and pepper to taste
  • Optional: za'atar to sprinkle on top
  • pita or naan bread, fresh cucumber, carrots, and celery for dipping
US Customary - Metric

Instructions

  • Drain the artichoke hearts and rinse them under cool water, pat dry with a towel. Then place into a food processor and pulse till chopped fine.
  • Add the tahini, minced garlic, garlic powder, vinegar or lemon, and oregano and blend till combined. With the food processor turned on, slowly add olive oil through the spout until mixture is smooth. If you like a thinner consistency, add 1-2 tablespoons of cold water into the processor. Taste and adjust any seasonings, adding salt and pepper.
  • Cover and allow to sit in the fridge at least 30 minutes to let the flavors combine. Sprinkle the top with za'atar and/or extra olive oil.
  • If using, brush pita with olive oil on both sides and grill on flat top or in cast iron pan until golden brown. Slice grilled pita into 8 pieces. Arrange pita around dip and serve. 

Notes

  • For those following a migraine diet - lemon is NOT allowed in the elimination stage. Use the distilled white vinegar as a substitute.
  • Za'atar contains sumac, which offers a citrus flavor that is nice when you cannot have citrus on a migraine diet. It's great for topping. I find it in the bulk spice aisles or online. 
  • Readers (and myself) have had good results with Reese brand and Trader Joe's brand of canned artichoke hearts packed in water, as far as smoothness goes. 
  • Previously this recipe used 1 can of artichoke hearts and 1/2 can chickpeas, if you'd like to make it the original way. 

Nutrition

Calories: 167kcal | Carbohydrates: 2g | Protein: 1g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Sodium: 5mg | Potassium: 47mg | Fiber: 0.4g | Sugar: 0.03g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 0.5mg
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