I’m a little bit of an addict when it comes to making hummus. Rarely do more than a few weeks go by without me mixing up a batch. It’s so easy to make, only taking mere minutes, and there are tons of variations to keep you interested.
I’ve made sweet potato hummus, butternut squash hummus, roasted carrot hummus, black bean hummus, tuscan hummus, edamame hummus, and peanut butter hummus. Still have some variations I’ve been wanting to try but haven’t gotten around to yet including zucchini hummus and boiled peanut hummus.
Hummus is one of my favorite snacks and is a go-to for me whenever I do an Advocare-style Cleanse to help shed a few pounds. It’s great on sandwiches and pita chips, but when I’m in weight-loss mode I eat it with crudites. Red pepper strips, cucumber slices, celery sticks, and carrot sticks are all good choices.
If you’re a fan of artichokes, you will really love this artichoke flavored hummus. It’s the perfect hummus for Spring.
|Recipe: Artichoke Hummus||
- 1 (16-ounce) can chickpeas, drained
- 1 (13.75-ounce) can artichoke hearts, drained
- ⅓ cup tahini paste
- 4 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh parsley
- 1 garlic clove, minced
- ½ teaspoon paprika
- ½ teaspoon kosher salt
- ¼ teaspoon ground cumin
- ¼ teaspoon Sriracha sauce
- Pinch of ground white pepper
- Combine all ingredients in a food processor and process until smooth. If mixture is too thick for your liking, add warm water 1 tablespoon at a time until you reach desired consistency.