Artichokes were one of those foods that felt like a special occasion when I was a kid. Not for their rarity – more like a breakfast for dinner kind of feeling, or a snow day feeling.
My mom would steam them and serve them whole, we would pick off the leaves and dip them in this insanely good buttery sauce. It was a snow day type of dinner because it was different than normal, I suppose.
I rarely prepare artichokes whole, but I do love artichoke hearts and that tangy flavor they bring. Add a roasted flavor and wow, now you’re cookin’.
I could have eaten that whole pan of roasted artichoke.
I managed to save enough to blend into what is quite possibly the best hummus I have ever made. Tangy and tart, salty and garlicy. It is as if artichokes were meant to be roasted, and lemons were made for artichokes. Garlic officiates the union and the hummus is the honeymoon.
Even Jason was fired up about this hummus, and he claims to not like artichokes?
One last note? Please peel your chickpeas. It is not only strangely calming, it makes a much smoother hummus. I really like lemon flavor – if you don’t share my enthusiasm maybe start with one or two lemons.
roasted artichoke lemon hummus
dairy, soy, and gluten free, vegan
1 (6 ounce) jar artichoke hearts
2 cups chickpeas, peeled
2 garlic cloves, peeled and minced
1/3 cup tahini
juice of 2-3 lemons
handful parsley, chopped fine
sea salt + black pepper, to taste
On parchment lined baking sheet, arrange artichoke hearts in single layer. Roast at 350 degrees for 25-30 minutes. Set aside to cool.
Peel chickpeas. In food processor, combine chickpeas, garlic, tahini, lemon juice, and most of the parsley (leaving some for garnish), process until smooth. Add roasted artichoke hearts, salt and pepper. Continue to process until smooth. Transfer to serving bowl and garnish with olive oil and remaining chopped parsley. Serve with veggies and crisps.
You must have a holiday event you can make this for? Maybe just a random Friday night? You may as well plan on doubling the recipe now.