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.
jobo says
YUM!!! This flavor combo sounds to die for!!
Kristina Sloggett says
it is one of my favorites lately… SO GOOD!
[email protected] says
My momma made artichokes the same way with a garlic clove in the water, and then we’d dip the tip of the leaves in some melted butter and lemon juice. I still do it about once a year for old times sake, but this sounds like another great way to eat artichokes. Thanks for the recipe.
Natasha says
Word.
Lots to say…too much – snap shot – Miko is very ill…started a round of drugs today…
Cross all of your “crossing parts”….
Miss you, love to you…hi to papa…
india leigh says
I seem to have built up a fear of artichokes….not eating them, devouring the silky flesh of a roasted artichoke…..but cooking one! cutting it correctly, what to keep what to throw away??? OK, I love artichokes and hummus is a little ‘food diety’ to me…..I’m gonna do this!!! Next shopping trip, going to pop a prickly thistle head in my trolley.
Thanks for sharing!
[email protected] says
OK…next time I make hummus I’m peeling the chickpeas! 🙂 Thanks for the tip Kris.