Artichoke Hummus

Artichoke Hummus

Can you ever go wrong with hummus?

Of course the answer is no! But how can you make it even better? How about throwing in one of those grilled artichokes from last week! Please and thank you! What makes this recipe even better is using all the remaining artichoke petals as a vehicle for this delicious hummus!

Artichoke Hummus

Artichoke Hummus
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Artichoke Hummus

Artichokes dipped in artichoke hummus! Does it get any better for an artichoke lover?

Prep Time 10 minutes
Total Time 10 minutes

Ingredients

  • 1 can chickpeas
  • 2 tbsp tahini
  • 1 tbsp olive oil
  • 1 clove garlic
  • 1 tbsp pine nuts
  • 1/2 lemon
  • 1 artichoke heart

Instructions

  1. Rinse the chickpeas, remove the skin if you wish. 

  2. In a food processor, add the chickpeas, tahini, olive oil, minced garlic, and lemon juice. 

  3. Cook the artichoke. (I used a precooked artichoke from earlier this week). 

  4. Add the artichoke heart to the food processor. 

  5. Pulse until high until the ingredients are well combined. 

  6. To serve, grill flatbread, clean radishes, and use the the artichoke petals. 

Recipe Notes

To cook the artichokes see my recipe from last week. 

Artichoke Hummus

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Artichoke Hummus

Grilled Artichokes & Pesto

Spinach & Feta Hummus

Spinach & Feta Hummus

I can’t believe it has taken me over a year to share a hummus recipe. I basically treat hummus as a good group.  It really goes with anything! And although I love a great traditional hummus (and in case you were wondering,  I HATE red pepper hummus), I wanted to share something different, which is why I created this spinach and feta hummus.

Spinach & Feta Hummus

And now that I think about it, spinach and feta hummus covers 3 food groups! But really, spinach and feta are a perfect pair that makes for a delicious hummus! And the more I think about it, I have never seen this flavor in grocery stories, have you?
Spinach & Feta Hummus

Spinach & Feta Hummus

Spinach & Feta Hummus
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Spinach & Feta Hummus

Spinach & Feta are a perfect pair, made even tastier as hummus. 

Prep Time 10 minutes
Total Time 10 minutes
Servings 8 servings

Ingredients

  • 1 1/2 cups chickpeas
  • 2 tbsp tahini
  • 2 tbsp olive oil
  • 1 lemon, juiced
  • 1 cup spinach
  • 1/4 cup feta

Instructions

  1. Drain the chickpeas, run under cold water in a colander. Remove any loose skin. 

  2. Add the chickpeas, tahini, olive oil, lemon juice, spinach, and feta to a food processor and blend until the hummus is smooth. 

  3. To serve, add a drizzle of olive oil, feta, pine nuts, and pita. 

Recipe Notes

Refrigerate hummus in a sealed container. Hummus will last 3-5 days in the refrigerator. 

Spinach & Feta Hummus

Be sure to follow figsandflour on instagram and tag your recipes with #figsandflour! You can also follow the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!

Spinach & Feta Hummus

Healthier Mexican Elote 3 Ways

Mexican Elote is the bomb.com. Where has it been my whole life. I seriously just discovered it last year. But the whole issue with Elote is Mayonnaise. Mayonnaise is something I use sparingly if at all. There is just really no “good for you: ingredients to be found. But there is no reason you cannot sub mayonnaise for other delicious spreads. Today I am sharing versions with avocado, tahini, and garlic hummus.

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So this version is not only healthier, it honestly has a lot more flavor.

Healthier Mexican Elote Three Ways

  • Servings: 3 servings
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Hummus, Tahini, and Avocado are subbed for traditional mayonnaise

Ingredients

  • 3 ears of corn
  • 1/2 an avocado
  • juice of 1 lime
  • 3 TBSP of garlic hummus
  • 2 TBSP of tahini
  • 1/4 cup of cilantro
  • Paprika
  • 1/3 cup of Cotija

Directions

  1. Cut each ear of corn into three pieces.
  2. Take skewers and insert them into the center of the corn.
  3. 3. On a grill or grill plate, grill the pieces of corn for 5-8 minutes. 4. Add the avocado and lime juice into a blender. Pulse until creamy. 5. Chop cilantro and crumble the Cotija.
  4. To make the avocado elote. Spread the avocado mixture on three pieces of corn. Sprinkle paprika, cotija, and cilantro over all sides of the corn.
  5. To make the garlic hummus elote. Spread the garlic hummus on three pieces of corn. Sprinkle paprika, cotija, and cilantro over all sides of the corn.
  6. To make the tahini elote. Spread the tahini on three pieces of corn. Sprinkle paprika, cotija, and cilantro over all sides of the corn.
  7. Enjoy!

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Is it just me or does Cacique make you think of Aaron Sanchez from Chopped. And do you watch Chopped Marathons for days on end? I am not judging… guilty as charged.

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Be sure to follow figsandflour on instagram and tag your recipes with#figsandflour! You can also post a photo of your recipe to the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!