White Bean & Artichoke Hummus Recipe
Laundry is my favorite chore (if there is such a thing) because while I fold laundry, I can watch TV with absolutely no guilt. This is when I catch up on The Amazing Race and The Next Food Network Star and Teen Mom and 16 and Pregnant (I mean…all those TED talks and Masterpiece Theatre.) Basically anything my husband is not interested in watching with me.
So I was folding laundry and catching up with Karley and Jordan in two particularly depressing episodes of not-Masterpiece-Theatre and an episode of Rachael Ray popped on. I don’t know who the guest was, and I don’t know what the recipe was, but it involved canned white beans and a can of artichoke hearts. And I couldn’t get it out of my brain, so I started playing around and I think it’s safe to say I have a new addiction.
So I don’t know if this is actually hummus. Probably not. I kind of don’t really care–it’s bean-y and garlick-y and healthy and delicious and you can use it like you use hummus. So if it walks like a duck and talks like a duck, right?
You’re going to need 2 cans of white beans (I used Great Northern Beans), a jar of marinated artichoke hearts (I rinsed and drained them, but they still retain plenty of flavor), 4 cloves of garlic, the juice from a lemon, extra-virgin olive oil (garlic, rosemary, or lemon are particularly delicious), and salt and pepper to taste.
Place rinsed beans,
rinsed artichoke hearts, garlic, lemon juice,
Serve with fresh veggies, freshly baked bread, pita chips, pretzel chips, as a spread on sandwiches, or on salads.
White Bean & Artichoke Hummus
Recipe by Our Best Bites
Ingredients:
- 2 cans Great Northern Beans, drained and rinsed
- 1 14-ounce jar marinated artichoke hearts, drained and rinsed
- 4 cloves garlic
- Juice of 1 lemon
- 2+ tablespoons extra-virgin olive oil (garlic, rosemary, or lemon are particularly delicious)
- Kosher salt and freshly ground black pepper to taste
Instructions:
Place rinsed beans, rinsed artichoke hearts, garlic, lemon juice, and 2 tablespoons of olive oil in the blender and blend until smooth. If necessary, add more oil to reach desired consistency. Season to taste with salt and pepper and transfer to a serving dish. Allow to stand for at least 30 minutes. Before serving, drizzle with 1-2 teaspoons of olive oil and garnish with a pinch of coarse salt and freshly cracked pepper. Serve with fresh veggies, freshly baked bread, pita chips, pretzel chips, as a spread on sandwiches, or on salads.