I’ve been making this artichoke hummus recipe for years! It takes different than your average hummus and takes about 10 minutes to make.
Afternoons were always the worst time of day. In the past, noshing turned from a healthy snack into about four handfuls worth of calories that could be considered a full blown meal. Cheese and crackers, then a few more cheese and crackers, maybe a cookie, then bites of the previous night’s leftover dinner. My goodness, that had to stop! When I began my health and weight loss journey, the afternoon snacks were the first thing I tackled. Small portions of dips such as artichoke hummus, full of dietary fiber and healthy protein, paired with vegetables or whole-grain crackers are what I need to keep me satisfied until dinner.
This hummus isn’t just about the artichokes and chickpeas. Toasted hazelnuts and fresh mint lend layers of flavor that make this dip something special. Besides dipping in vegetables at snack time, I also use this hummus as a spread on sandwiches. Roll it up in a whole wheat tortilla, along with strips of red bell pepper and a handful of spinach, or layer it on whole wheat toast with some cooked turkey breast and cucumber slices.
The recipe:
Place the toasted chopped hazelnuts in a heavy-duty blender or the bowl of a food processor. Pulse until the hazelnuts are finely chopped.
To the blender, add quartered artichoke hearts, artichoke water (from the can), garbanzo beans, garlic and Parmesan cheese. Blend until artichokes and garbanzo beans are finely chopped, scraping down the sides as needed.
With the motor running, slowly pour in olive oil. Blend until smooth.
Transfer the dip to a medium-sized bowl, and stir in parsley and mint.
Serve with crackers and fresh raw vegetables.
Other healthy dips:
Cookin’ Canuck’s Edamame Dip with Smoked Paprika & Garlic
Cookin’ Canuck’s Spicy Black Bean Dip with Roasted Red & Chipotle Peppers
Two Peas and Their Pod’s Creamy Avocado Yogurt Dip
Family Fresh Cooking’s Sun-Dried Tomato Hummus with Crispy Chips
eCurry’s Roasted Tomato & Lentil Dip
Artichoke Hummus Dip with Hazelnuts & Garbanzo Beans
Ingredients
- 1/4 cup chopped hazelnuts lightly toasted
- 1 14 ounce can artichoke hearts, packed in water (water reserved), quartered
- 3 tablespoons artichoke water from the can
- 1 16 ounce can garbanzo beans (chickpeas)
- 2 cloves garlic minced
- 1/4 cup finely grated Parmesan cheese
- 1/4 cup extra-virgin olive oil
- 2 tablespoons minced Italian parsley
- 1 tablespoon minced fresh mint leaves
Instructions
- Place the hazelnuts in a heavy-duty blender or the bowl of a food processor. Pulse until the hazelnuts are finely chopped.
- To the blender, add artichoke hearts, artichoke water (from the can), garbanzo beans, garlic and Parmesan cheese. Blend until artichokes and garbanzo beans are finely chopped, scraping down the sides as needed.
- With the motor running, slowly pour in olive oil. Blend until smooth.
- Transfer the dip to a medium-sized bowl, and stir in parsley and mint. Serve with crackers and fresh raw vegetables.
Nutrition
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Texasmomma
I had high hopes for the unique combination of ingredients…. This humus was an epic fail. Even my husband who will eat anything thought this was gross. We let it sit in the fridge overnight trying the “it might be better the next day” scenario…. didn’t help. Very innovative idea, maybe with some tweaks like omitting the mint and adding some other seasoning it would work.
Dara (Cookin' Canuck)
Hi Texasmomma, I’m so sorry to hear that you and your husband didn’t enjoy this hummus. It was a hit in our house, but I certainly understand that not everyone likes every recipe.
Heather
I made this for Thanksgiving & added some lemon juice to it for some extra flavor. It just kept getting better the longer the flavors melded!
Dara (Cookin' Canuck)
I’m so glad you enjoyed this dip, Heather!
Decoratie lint
I was planning to make some artichoke dip but this sounds more healthy and I love hummus!
Kevin (Closet Cooking)
I have been meaning to try an artichoke humus for a while. It sounds so tasty and yours looks amazing!
Kankana
I was planning to make some artichoke dip but this sounds more healthy and I love hummus!
KalynsKitchen
I’m completely infatuated with hummus of any type, but artichokes are such a plus!
Maureen @ Orgasmic Chef
What a fab dip and all those flavours mixed together would make anyone smile. Pinning worked fine this time. 🙂
Julia {The Roasted Root}
The hazelnut and mint idea sounds great! I have never thought to add mint to hummus – I don’t make it homemade very often, but next time I do, mint and hazelnuts are definitely going in. Great flavor, great protein. Good luck on the big half marathon tomorrow!!
TheUrbanMum
Yum. I adore fresh mint, and nuts, and beans – what a wonderful combination. Perfect for this afternoons holiday drinkies.
The kids can enjoy it too. Might make some homemade lemonade to go with it. Love your blog, glad I found it. X
Lauren
Hazelnuts and mint sound so amazing in this!
KimNB
Looks very nice and I love artichokes. It probably won’t be around long once it’s made but do you have any feel for how long this will last in the fridge?
Grace
My son has been all over artichoke dip lately. I think he’s really going to like the flavours of this dip Dara and it will be a great way to work chickpeas into his diet. Thanks for sharing!