Looking to put a little style into your typical hummus bowl?
Hummus is a healthy and yummy snack or party food, but if you’re like me, it’s starting to get a little been there, done that. Without getting too fancy dancy or complicated, the artichokes add a nice delicate flavor to the rustic beans. The artichokes also make the dip lighter on calories, so more fun and less guilt.
I always keep a stock of canned beans and artichokes in my cupboard. If I need a last minute treat, this dip only takes a few minutes to go from nothing to nibbling.
Hummus is always good with crackers or carrot sticks, but for a change I tossed some snap peas right onto my stove top grill until they got a nice char on them. No need to oil them or fuss, just rinse and onto the hot surface for 8 minutes or so.
Ingredients
- 1 can artichokes packed in water, drained
- 1 can navy beans, drained and rinsed
- 1 clove garlic, rough chopped
- 1 lemon zested
- 3 tablespoons fresh lemon juice
- 1 tablespoons olive oil
- 1/2 teaspoon salt*
- 2 tablespoons basil leaves (I used Thai basil, but any variety will do)
- 1 lb snap peas, rinsed and dried
Instructions
In a food processor combine the artichokes, beans, garlic, zest and juice. Puree until smooth, about 3 minutes. Add the olive and blitz again. Taste and add salt if necessary. Some beans and artichokes are packed in brine which may contain enough salt. Add the basil and blitz for another minute to blend in but not turn the hummus a blah color.
For the snap peas:
Head a stove top grill or cast iron pan over high heat. Add the snap peas and cook until blistered, 5-8 minutes. Check for doneness and remove. Cool and serve with the hummus.