When I first heard about people putting hummus on potatoes I thought "yall are weirdos!" and went on my merry way. Then I kept hearing about it. Then I had some hummus in my fridge and some cold baked potatoes. Snack attack took over and I smeared some hummus on with a bit of that crazy hungry face (ya know the one when you haven't eaten for way too many hours?) I ate it. It was amazing. The rest is history. Or is it the future? Maybe it's the future because there are a lot of hummus recipes to create to fuel my potato snack craziness.
I am growing some artichokes in my garden right now. Well, more like I am growing some tiny little plants that are promising one day to turn into some artichokes. The problem is that I live in an apartment that we may be moving out of before the artichokes grow up. That's sad. At least you can still get some great artichoke hearts in a can or frozen if you're lucky!
I'm also growing some basil in my garden and in my kitchen and those are doing very well thank you very much. Well sure some have holes from the bugs but I can pick enough for a pesto or hummus when I need to. Gardening is amazing, isn't it? I've only recently become a plant person. I think it has something to do with me having a child. I'm confident enough to keep a little human safe and growing so now I can move on to harder things like plants. (ha!) And being vegan makes me feel so much more interested in things going on around me like the safety of my foods. I'm happy growing them for my family when I can.
The canned artichoke hearts that I used just blended right into the hummus making a very creamy spread. I was surprised really!
Oh yeah and so it's oil and tahini free! I know, there was a time where I too believed that it wasn't hummus without tahini. If you feel more comfortable you can call this Artichoke Basil Chickpea Spread. But I'm not doin it! Hummus doesn't need or tahini to be delicious. Plus now I can eat as much as I want and I want a lot. Consider that, kids!
Artichoke Basil Hummus
(oil and tahini free!)
- 1 can chickpeas/garbanzo beans, drained
- 1 can artichoke hearts, drained
- 1 cup packed basil
- 2 cloves garlic
- pinch of red pepper flakes
- juice 1 lemon
- 1/4-1/3 cup water
- salt and pepper to taste
Add everything but the salt to your food processor or blender. Blend away until it is nice and smooth. Add your salt to taste now. Enjoy as a sandwich spread, dip, or just eat it on cold potatoes when you're starving like I do!
Nutritional information per serving : Serving size: 1/4 cup
47 calories, 0.4g total fat, 0mg cholesterol, 8.9g carbohydrates, 2.5g fiber, 0.4g sugar, 1.6g protein