Artichoke Hummus

July 29th, 2016

Artichoke Hummus

Hummus is an all-time favorite. Chickpeas are an inflammatory food for many people because of the phytates and lectins, so this recipe uses the heartiness of artichokes in place of beans, peas, and seeds. Dip raw veggies into this hummus, put on salads, or use as a spread on a grain-free tortilla. You’ll be getting antimicrobial compounds from the lemon zest, garlic and cumin, and the artichoke is a source of quercetin, a natural antihistamine to support your immune function.

Ingredients
  • 14 oz jarred artichoke hearts
  • 1 clove garlic small
  • 1/4 cup extra virgin olive oil
  • 2 Tbsp fresh lemon juice
  • 2 tsp lemon zest
  • 2 Tbsp red onion minced
  • 1/2 tsp ground cumin
  • Pinch salt to taste
  • 1 Tbsp chopped parsley for garnish (optional)
Servings:
Units:
Instructions
  1. Drain the artichoke hearts from the liquid and get out as much of the residual water as possible. Place into food processor.
  2. Add garlic clove, cumin, salt and lemon juice to food processor and blend until smooth. Scrape down the sides of the food processor.
  3. Turn the food processor on and slowly stream in olive oil.
  4. To serve, scoop hummus into a small bowl and top with chopped parsley, minced red onion, lemon zest and a drizzle of olive oil. Serve with raw vegetables sticks or beet chips for dipping.

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