Black Bean and Artichoke Hummus

I have to credit my sister for being the one whointroduced me to the idea of adding artichoke hearts to a more traditionalblack bean dip, and it sure makes things more interesting! Use artichoke heartsmarinated in olive oil to give this hummus a smoother finish and a richerflavor. I’ve also been known to stir in some fire-roasted peppers or sun-driedtomatoes for a slightly different twist on this dip.
Portions:6
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Ingredients

  • 1 15-ounce can black beans, rinsed and drained
  • 1 6-ounce jar artichoke hearts marinated in olive oil
  • 2 cloves garlic minced
  • 1 tablespoon tahini
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon sea salt

Instructions

  • Place the beans, artichokes with oil, garlic, and tahini in a food processor.
  • With the machine running, slowly drizzle in the oil and blend to the desired consistency.
  • Season with the salt.
  • Serve with assorted vegetables, such as carrots, snap peas, cucumbers, zucchini, jicama, or daikon radishes.
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Course Snacks