White Bean & Artichoke Hummus

 

Laundry is my favorite chore (if there is such a thing) because while I fold laundry, I can watch TV with absolutely no guilt. This is when I catch up on The Amazing Race and The Next Food Network Star and Teen Mom and 16 and Pregnant (I mean…all those TED talks and Masterpiece Theatre.) Basically anything my husband is not interested in watching with me.

So I was folding laundry and catching up with Karley and Jordan in two particularly depressing episodes of not-Masterpiece-Theatre and an episode of Rachael Ray popped on. I don’t know who the guest was, and I don’t know what the recipe was, but it involved canned white beans and a can of artichoke hearts. And I couldn’t get it out of my brain, so I started playing around and I think it’s safe to say I have a new addiction.

So I don’t know if this is actually hummus. Probably not. I kind of don’t really care–it’s bean-y and garlick-y and healthy and delicious and you can use it like you use hummus. So if it walks like a duck and talks like a duck, right?

You’re going to need 2 cans of white beans (I used Great Northern Beans), a jar of marinated artichoke hearts (I rinsed and drained them, but they still retain plenty of flavor), 4 cloves of garlic, the juice from a lemon, extra-virgin olive oil (garlic, rosemary, or lemon are particularly delicious), and salt and pepper to taste.

Place rinsed beans, rinsed artichoke hearts, garlic, lemon juice,

and 2 tablespoons of olive oil in the blender and blend until smooth. P.S.–If you’re interested in winning a Blendtec blender, we’re doing a little Instagram giveaway–click here to see what’s up. Anyway. If necessary, add more oil reach desired consistency. Season to taste with salt and pepper and transfer to a serving dish. Allow to stand for at least 30 minutes. Before serving, drizzle with 1-2 teaspoons of olive oil and garnish with a pinch of coarse salt and freshly cracked pepper.

Serve with fresh veggies, freshly baked bread, pita chips, pretzel chips, as a spread on sandwiches, or on salads.

20 comments

  1. For the past year I’ve been telling people I don’t eat hummus because I don’t like it. So wrong!! It’s delicious. I’ve been missing out because of my stubbornness and I’m eager to try making my own!

    I also watch the Amazing Race (and Downton Abbey re-runs….and Veggie Tales when folding laundry) Laundry is my “break” for the day =)

  2. I love it! “I mean masterpiece theater and TED talks…”

    I think you may have just gotten me to like folding laundry (I don’t mind putting laundry in the machine, but the items to folded usually poles up!). I’m giving myself permission to watch something totally trashy while folding (I.e. Not highbrow or so,etching to make me sound impressive….)

    Thank you and thanks for the laugh 🙂
    P.s. Going to visit the inlaws in UT soon, to stop at Orson Gygi (sp?) or not….?? I do have to fly home…

  3. I vaguely remember seeing that episode of Rachel. I believe Brian Boitano was the guest. An audience member asked him what one of his favorite snacks that is quick and easy to prepare was…he demonstrated this dip. Sounds great to me…thanks for doing your laundry and sharing!

  4. I’ve been making white bean hummus for a while now. I do not care for chick pea hummus, so gross! I have never tried it with artichoks before. Definitely going to give it a whirl!

    1. Yes! I love it. I’d love it more if it synced with Weight Watchers–I tend to lose weight better on their program than straight up calorie counting. But I get a good ballpark figure of where I am, you know?

  5. How long do you think the dip will last? Curious of trying to make this on my own but doubt I’d finish it all in a week by myself, even though I’m sure my husband would help a bit.

  6. This was fantastic. It is better than hummus. This will be my go to recipe. Put on french artisanal slices which were heated in a 350° oven. I halved the recipe. Perfect. Thanks for sharing. My husband loved it and he doesn’t even lime artichokes.

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