Diva Tasting: Artichoke Hummus…

Artichoke Hummus


  • 3 Cloves Garlic, Chopped
  • 2 Tablespoons Chopped Fresh Basil
  • 2 Tablespoons Lemon Juice
  • 1 Tablespoon Extra Virgin Olive Oil
  • 2 Tablespoon Reserved Bean Juice
  • 2 Tablespoons Tahini
  • 1/2 Teaspoon Sea Salt
  • 1/2 Teaspoon Ground Cumin
  • 1 (15 Ounce) Can Artichoke Hearts, Drained And Quartered
  • 2 (15 Ounce) Cans Cannellini Beans, Drained (reserve Juice)
  • 1 Small Bag Of Frozen Chopped Spinach Thawed And Squeezed Dry


  1. Preheat oven to 350 degrees F.
  2. Bake chopped garlic in the preheated oven until softened, 5 to 7 minutes, to reduce bitterness. Transfer baked garlic to a food processor and add basil and lemon juice; pulse several times to mince basil leaves.
  3. Place cannellini beans, olive oil, water, tahini, salt, and cumin in the food processor and process until the hummus is smooth. If hummus is too thick, process 1 tablespoon reserved liquid from beans into the mixture. Add artichoke hearts and spinach to the hummus and process until smooth.
  4. Serve with Artisan crostini or lavosh.

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