Artichoke-Kale Hummus Recipe
🔪Prep Time: 5 minutes
👩🍳Cook Time: 15 minutes
3 cups cooked chickpeas (or two 15-ounce cans, rinsed and drained)
¼ cup lemon juice
3 tablespoons tahini (gluten-free if necessary)
3 garlic cloves
1 teaspoon ground cumin
1 teaspoon onion powder
¼ teaspoon cayenne pepper
Salt and black pepper to taste
3 cups packed chopped kale
One 14- to 15-ounce can artichoke hearts, rinsed, drained, and quartered if whole
Bread or crackers (gluten-free if necessary)
1Combine the chickpeas, lemon juice, tahini, garlic, cumin, onion powder, and cayenne in a food processor and process until smooth.
2Taste and add salt and pepper as needed. If the dip is too thick, add water by the tablespoon until it reaches your desired thickness.
3dd the kale and artichoke hearts and pulse until fully incorporated but still chunky.
4Serve immediately with bread or crackers or refrigerate until ready to use.
5Leftovers will keep in an airtight container in the fridge for 1 to 2 days.
6For those who hate hummus (Who hates hummus? ), switch out the chickpeas with white beans and replace the tahini with olive oil.
7For kale haters, switch out the kale for spinach, chard, or collard greens. For those who hate greens altogether, they can be left out completely.
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.