White Bean and Artichoke Hummus with Roasted Garlic Is the Dip for Spring
Florals for spring? Groundbreaking. Artichoke hummus for spring, however? Actually genius.
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Florals for spring? Groundbreaking. Artichoke hummus for spring, however? Actually genius.
Even if you’re still bundling up in your blue cardigans for the moment, this white bean and artichoke hummus with roasted garlic has offers a little hit of something fresh. We’ll be enjoying it on the patio with a glass of chilled wine all spring and summer. Serve with raw veggies, pita crisps, or crackers
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White Bean and Artichoke Hummus with Roasted Garlic
Ingredients
- 1 large head garlic
- 2 Tbs. plus 1/4 tsp. olive oil, divided, plus more for drizzling, optional
- 4 cups baby spinach
- 1 15-oz. can cannellini beans, rinsed and drained
- 1 12-oz. jar marinated artichoke hearts, drained, liquid reserved
- 3 Tbs. lemon juice
- 1 tsp. ground sumac, for garnish
Preparation
- Preheat oven or toaster oven to 350°F. Slice top off garlic, place on square of foil, and drizzle with 1/4 tsp. oil. Wrap foil around garlic, and roast in oven 30 minutes, or until soft. Cool.
- Wilt spinach in large skillet over medium heat until most of liquid has evaporated. Cool, and squeeze out excess liquid with hands. Set aside.
- Place cannellini beans in bowl of food processor. Squeeze cloves from roasted garlic head into food processor, and discard skin. Add 2 Tbs. reserved marinated artichoke heart liquid, lemon juice, and remaining 2 Tbs. oil. Purée until very smooth.
- Add artichoke hearts and spinach, and pulse until chopped, but still chunky. Garnish with ground sumac, and drizzle with oil (if using).