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.
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.