Making a quick hummus in a blender creates this delicious White Bean Hummus with Smoky Marinated Artichoke Hearts. White cannellini beans from a can, instead of chickpeas, turns a classic dip into something new and quite wonderful, and I topped it with a jar of marinated artichoke hearts — for a quick and tasty approach at mealtime.
White beans, tahini paste, a clove of garlic and some lemon juice round out the ingredients and it’s all pureed until completely smooth. Warm water is the secret to a super creamy hummus because it breaks down the beans beautifully as they whirl around in a high speed apparatus. Spoon this luscious pool of hummus into a serving bowl and top it with marinated artichoke hearts.
Drizzle some of the remaining marinating liquid over top and a sprinkle of smoked paprika for delightful flavor. I adore this hummus as a meal on a hot summer night served with a crunchy baguette, and it’s pretty great to share with friends as an appetizer before an al fresco meal.
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Ingredients
2 cans white cannellini beans, drained – about 28 ounces
1/3 cup tahini paste
1 clove garlic, peeled
juice of 1/2 lemon
1 teaspoons salt
8 grinds of fresh black pepper
1/2 teaspoon smoked paprika + a big pinch for sprinkling
6 ounces marinated artichoke hearts in oil
1/4 cup fresh parsley, roughly chopped
1 baguette, optional
(Serves 4-6)
To Prepare:
- In a high speed blender or food processor, add drained white beans, tahini paste, clove of garlic, lemon juice, salt, pepper and smoked paprika. Add 1/2 cup warm water and pureed until completely smooth, about 1 1/2 minutes.
- Pour into serving dish and top with marinated artichokes and drizzle 2 teaspoons remaining marinade over top.
- Sprinkle with a pinch of paprika and parsley. Serve with baguette, pita or crackers. Enjoy!
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