This post may contain affiliate links. Please read my disclosure and privacy policy.
This post may contain affiliate links. Please read my disclosure and privacy policy.
Creamy and healthy artichoke heart hummus, made without beans and tahini!. It is vegan paleo, and bright with the flavors of lemon and roasted almonds.
Hummus Made with Artichoke Hearts Instead of Beans
As promised in yesterday’s post for Grain-Free Artichoke Spinach Dip Muffins, I am offering an even simpler option for artichoke hearts (following this post, I am down to 10 cans!).
I am thrilled with what I came up with, and I think you will love it, too: Creamy, Bean-Free & Tahini-Free Artichoke Heart Hummus!
Why Make Hummus Out of Artichoke Hearts?
Artichoke hearts have a naturally creamy texture, so once pureed, they are remarkably similar in texture to the chickpeas. However, they are naturally Paleo-friendly and have a fraction of the calories, too.
Ingredients for Artichoke Heart Hummus
Here is the complete list of what you will need to make the artichoke heart hummus. The list is brief (always a major plus for healthy snacks, right?):
1 14-ounce can artichoke hearts: You can also use a 14 to 16 ounce bag of frozen thawed artichoke hearts if you prefer, or if the canned variety is not available.
Roasted or toasted whole almonds: Roasted almonds stand in for the tahini found in most hummus recipes. They add nutty, umami flavor, as well as healthy fats (satisfaction!) & fiber. Other toasted nuts (or toasted seeds, such as pepita or sunflower seeds) can be used in their place.
1 medium to large lemon: Both the freshly grated zest and freshly squeezed juice go into the recipe for bright, sunshine-y flavor.
Extra-virgin olive oil: An equal amount of your preferred oil (e.g., avocado oil) can be used in place of the olive oil.
Flat-leaf parsley leaves: A heaping handful of parsley adds fresh herbal flavor to the hummus.
Ground cumin: Just a smidge adds a subtle smokiness to the hummus.
Salt and freshly ground black pepper: Season away (to taste).
A Light Summery Hummus
While I will always love traditional hummus, this artichoke hummus has a light texture and summery flavor (lots of fresh parsley and lemon play major roles, too) that I cannot get enough of now that it is hot and humid.
Another switch with this recipe is that I used toasted almonds in place of tahini. The flavor really complements the artichokes without overpowering them.
Enjoy!
Related Recipes
Artichoke Heart Hummus {no beans, no tahini}
Ingredients
- 1 14- ounce can artichoke hearts
- 3 tablespoons roasted or toasted whole almonds
- 1 tablespoon freshly grated lemon zest
- 3 tablespoons fresh lemon juice
- 3 tablespoons extra virgin olive oil
- 1 packed cup flat-leaf parsley leaves and tender stems
- 1/2 teaspoon ground cumin
- salt and freshly ground black pepper to taste
Instructions
- Drain the artichoke hearts, reserving the liquid, Coarsely chop.
- In a food process the artichoke hearts, almonds, lemon zest, lemon juice, olive oil, parsley, and cumin until very smooth and creamy, adding some of the reserved canning liquid, as needed, and stopping to scrape down sides of the bowl several times.
- Season to taste with salt and pepper.
Camilla, this is so delicious! I love hummus, but I am trying to watch my weight, so this is wonderful. I cut back further on the olive oil (used just 1 tablespoon) and added more canning liquid. Delicious!