This is a sponsored post written by me on behalf of the National Peanut Board. All opinions are entirely my own. Peanut Butter Cream Cheese Dip is one outstanding sweet treat for all ages. It requires just a bit of your time to make it […]
This is a sponsored post written by me on behalf of Mission®. All opinions are entirely my own. When it comes to flavor, this tasty and incredibly flavorful Taco Style Cream Cheese Dip is the way to go; Especially for a Cinco de Mayo celebration. […]
Let’s step out of our comfort food zone and create delicious Artichoke and Cannellini Beans Hummus. Okie Dokie, Artichoke!
I will show you an amazingly delicious and super easy recipe that you can make over and over again; for social gatherings, sporting events or just to have a delicious snack for yourself!
Now, doesn’t this hummus look and sound fabulous? I can’t even begin to tell you how much we loved the Artichoke and Cannellini Beans Hummus.
My family thought it was one of the best ones I have made so far, and I could not agree more.
That got me flattered and thrilled, so I made them more, which we enjoyed when we had our weekly movie night.
I believe that Reese Artichokes are so flavorful. You could definitely make amazing, quick, and delicious recipes all year round. Summer will be here soon so do not limit yourself!
Think outside of the box and make something extraordinary for the 4th of July, potlucks, or perhaps for family gatherings.
We just love experimenting, so I am here to tell you that Reese Artichokes are a perfect addition to salads, dips or even burger topping.
Share some delicious recipes with me and Reese Specialty Foods on social media! Make sure to tag us and use the hashtag #StepOutOfYourComfortFood
You totally got this, guys! Grab this recipe and let’s get cooking.
If you guys make my tasty Artichoke and Cannellini Beans Hummus, please tag me on Instagram. @sandraseasycooking using hashtag #sandraseasycooking.
I would love to see your delicious creations.
The tasty and easy dip recipe
- 1 can 15 oz Chickpeas (reserve some for the garnish)
- 1 can 15.5 oz Cannellini Beans (reserve some for the garnish)
- 1 can 14 oz Reese Quartered Artichoke Hearts
- 1/2 jar about 3.7 oz Reese Quartered Marinated Artichoke Hearts (reserve the rest for the garnish)
- 1/2 cup Tahini Sesame Seed Paste
- 1 tbsp Lemon Juice
- 1/3 cup Olive Oil
- 2 tbsp. Chickpeas Water
- Sea Salt to taste
- Cannellini Beans
- Quartered Marinated Artichoke Hearts
- Herbs; Lemon Thyme
- A drizzle of Chili Oil
- Blend together Chickpeas and Beans then add the rest of the ingredients using a heavy-duty blender or food processor.
- Make sure to scrape the side and mix a bit if needed in the middle of blending. Sometimes it gets too thick on one side.
- Allow to hummus to chill at least for an hour before serving.
- Serve with fresh and colorful, preferably seasonal vegetables, crackers, or perhaps pita bread.
You may leave it in the fridge for up to 5 days. Make sure that it is in an airtight container.
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Hummus with Beets is the best. Would you look at that stunning sexy color? Every time I make it, I am amazed at how perfect it looks.
You already know that I love beets. combination with tahini, garlic, chickpeas, and lemon this makes an amazing dip.
I will serve it even for Thanksgiving, along with some other delicious dips. You can prepare it a day before and refrigerate it.
I will share more hummus recipes in the upcoming weeks, so stay tuned! Why buy it when you can make your own, even more, delicious than a store-bought.
You can also prepare your own chickpeas just by soaking and then cooking them, but for this one, I used Organic chickpeas from the can.
However, in the next post, I will show you a delicious dip, another version of hummus that is made with chickpeas from scratch.
My kids loved this. I have told Daniel, my youngest one that this hummus is a “purple cheese”. He was more than happy to try it, but as soon as he gave me a thumbs up I told him it was made with beets.
Which he assumed, but I didn’t confirm. On the other note, my Nebs and I could NOT stop eating.
I did not have any crackers, so I had to improvise. I took tortillas and cut them into triangles.
You could fry them up, but I baked it for a couple of minutes until it became crunchy. Man, it was really good!
Serve it with some pita bread, or crackers and enjoy this delicious and healthy dip with your loved ones this winter season.
If you make my tasty Hummus with Beets recipe, please tag me on Instagram. @sandraseasycooking using hashtag #sandraseasycooking.
I would love to see your creations and share them with my followers. Thanks so much in advance!
Easy and tasty dip idea
- 3 smaller purple Beets or 1 large
- 1 cup 165g. Chickpeas (Garbanzo beans) /cooked
- 2 tbsp. 28g. Tahini
- 2-3 garlic cloves crushed and peeled
- 2-3 tbsp. 29-44 ml Olive Oil
- 3 tbsp. 44ml Water
- 1/2 tsp. 1g Allspice
- Juice of 1 lemon ripe
- Zest of 1 lemon
- Salt to taste
- Preheat oven to 450F (232C). Wash beets and cut both ends, then wrap in heavy-duty aluminum foil. Bake/roast beets for 45 minutes. Remove from the alum. Foil (allow foil to cool down for at least a couple of minutes, so it is easier to handle hot beets, and also beets will steam up). When you unwrap, just peel the skin. If you are using bigger beet, then slice it into quarters for easier blending.
- In your food processor or a blender, place all the ingredients listed above. Add salt to taste. I would start with about 1/2 teaspoon of salt. Blend/process, taste and see if you need to add more.
- Garnish: I reserved some of the beets and chickpeas. Simply just dice beets and place on top and add a couple of chickpeas, drizzle with olive oil and sprinkle with a bit of allspice. You can certainly add chopped parsley, toasted sesame seeds, etc.
Leftovers: Refrigerate for up to 3 days in an airtight container. Tahini: Sesame Seed Paste. A bit thinner than Peanut butter consistency, but looks very much like peanut butter.
Try to get Organic Tahini, or make it yourself. Let me know down in the comments if you would like that recipe.
I began to write this post in the middle of the week, and, of course, got distracted. I got distracted by making videos, testing recipes, and editing. Uploading a video took literally forever. It was definitely time for a simple lunch, and I had a […]