Start with creamy garlic hummus, then layer sweet red bell peppers and onions, marinated artichoke hearts, and top with a sprinkle of basil and pine nuts. There you have a holiday weekend hit.
Course Appetizer
Keyword Appetizer
Prep Time 30minutes
Total Time 30minutes
Servings 18servings
Calories 74kcal
Author Jen
Ingredients
Garlic Hummus
215 ouncegarbanzo beans, canned- drained and rinsed (peeled optional)
1 - 2bulbsgarlic- crushed, peeled, ends cut
1/2cupfresh lemon juice
1½ - 2teaspoonsfine sea salt
1/2cuptahini - good quality
2Tablespoonsextra virgin olive oil - or equivalent
Do you love garlic? If so - crush, peel, and cut the ends of two bulbs. If not as much - crush, peel, and chop the ends of how many cloves you'd like. Then add 1/2 cup fresh squeezed lemon juice and 1 teaspoon salt to the food processor. Pulse until either chopped or minced, your preference. Let stand 10 minutes.
Meanwhile, drain and rinse two cans of garbanzo beans. If choosing to pop the skins, go ahead at this time.
Once 10 minutes have passed, add the garbanzo beans and 1/2 cup tahini to the lemon/garlic/salt mixture. Spin the processor for a minute again. With the machine running, add 2 Tablespoons olive oil (or equivalent) and 1 - 2 Tablespoons cold water.
Open the processor lid and look for consistency, taste for flavor. Add more water, lemon juice, an additional teaspoon of salt, or even 1/2 teaspoon paprika for a kick in the pants. If perfect, plate the hummus to top. If storing for later or overnight, cover and refrigerate.
Garlic Hummus With Artichokes Basil & Bells
Cut homemade or store-bought marinated artichoke hearts into bite-sized pieces. Dice red bell pepper and red onion. Chiffonade basil leaves and set aside.
Place a small pan dry over medium heat. Add 1 - 2 Tablespoons pine nuts in a single layer. Once the pine nuts smell fragrant, shake. Shake about 3-4 times until toasted, about 5 minutes. Pour the pinenuts in a shallow bowl or on a cutting board and set aside to cool.
Assembly
About an hour before you're ready to serve, place your toppings on the hummus. Starting with red peppers and onion, then wedge the artichokes in between, and save the basil and pine nuts for last. Ta da! A color pop and party for you and your guests!
Notes
A big thank you to those who've helped evolve my hummus recipe:In 2013, I learned from The No Meat Athlete (by way of Oh She Glows) about popping the skins, processing until extra smooth, and the incredible buffalo variety of hummus.I just recently learned about taking the bite out of the garlic from Cookie and Kate. What a game changing tip this was!