Flavor is the name of the game in this recipe, folks. I have been craving bright, fresh flavors so much this month (if you hadn’t gathered from recipes like veggie noodle stir fry or mango avocado quinoa salad). I don’t know what it is. (And, no, it’s not a pregnancy. My baby oven is very empty.) But, oh man. Give me ALL THE FRESH THINGS!
I say this a lot (so forgive me for being a broken record), but I’m a big advocate for dips, sauces, and dressings. They’re an easy way to perk up the same veggies that you have in your rotation and keep me from getting bored. I love homemade ranch and citrus avocado dip, but when I want something a little different (or something to bring to a party), hummus is one of my faves. It’s SUPER easy to make at home and, once you know how how to make a base recipe, you can change it up with any flavors you like.
In this version, I went with artichoke hearts for richness and kalamata olives for some salty punch. If you’re not an artichoke fan, you could swap in some roasted red bell peppers or sun-dried tomatoes. Not big on olives? Skip them completely, or substitute a few cloves of roasted garlic or 1-2 tablespoons of pesto. The base recipe amounts–the chickpeas, tahini, lemon juice, cumin, salt, and water–are the foundation for any flavor combinations you want. They make for the creamiest, most velvety hummus. And, when you can pick up a can of organic chickpeas for less than a dollar on sale, this is a pretty budget friendly way to add some major flavor to your next party, lunch, or snack time.
Notes on the recipe:
If you’re allergic to sesame, you can omit the tahini. Cashew butter is a nice substitute for creaminess, but if you’re allergic to cashews, you can just add additional olive oil or water. It’s not essential for flavor, but really lends a richness. I buy Sprouts brand tahini and it works great. It’s less expensive than other brands, has no additives, and has worked like a charm in every recipe I’ve used it for. One jar will last ages.
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- 1 (15oz) can chickpeas (or 2 cups cooked chickpeas), drained
- 1 (7oz) jar marinated artichokes
- 2 Tbsp tahini
- 2 Tbsp olive oil
- juice of 1 lemon
- 1/2 tsp cumin
- 1/4–1/2 tsp salt (or, to taste)
- 2–4 Tbsp water
- 1/2 cup kalamata olives, divided
- Place chickpeas, artichokes, tahini, olive oil, lemon juice, cumin, and salt into a blender or food processor. Puree until very smooth, adding 2-4 Tbsp water as needed to smooth it out.
- Fold in 1/4 cup of the olives. Place in serving bowl and top with remaining 1/4 cup olives and a drizzle of olive oil.
- (If you’re not serving this to a group, you can stir in all of the olives)
- Serve with pitas or fresh veggies.