Artichoke Leaf Hummus – Vegan
This hummus is made from artichoke leaves and chickpeas, creating a flavorful, zero-waste vegan dip. A great option for springtime appetizers.
Nutrition Facts
Per Serving: Calories: 117 kcal, Fat: 8 g, Sodium: 31 mg, Carbohydrate: 10 g, Protein: 3 g
Descriptions
Artichoke Leaf Hummus is a delicious and sustainable dish that uses leftover artichoke leaves, reducing food waste while creating a nutritious and tasty appetizer.
Combined with chickpeas, olive oil, lemon, and fresh mint, this vegan and gluten-free recipe is smooth and bursting with flavor. It’s a great example of how easy it is to repurpose kitchen scraps into something extraordinary!
Directions
1- Bring a large pot of water to a boil, and add the artichoke leaves. Boil for about 1 hour, stirring occasionally, until the leaves are tender.
2- Drain the leaves, then pass them through a food mill to extract the pulp.
3- Place the artichoke pulp, chickpeas, olive oil, lemon juice, and half of the mint into a blender. Blend until smooth.
4- Serve the hummus topped with the remaining fresh mint for garnish.
Note's
For added flavor, you can sprinkle some smoked paprika or drizzle a bit of tahini over the hummus before serving. This dish pairs well with fresh vegetables or toasted pita bread. If you don’t have fresh mint, parsley works as a great substitute.
Ingredients
- 14 oz artichoke leaves (400 g)
- 7 oz cooked chickpeas (200 g)
- 3.5 tablespoons olive oil (55 ml)
- 1 tablespoon lemon juice (15 ml)
- 1 teaspoon fresh mint, chopped
