Artichoke Hummus with White Miso Oil-Free

A subtle and satisfying blend of flavors that's great in sandwiches, wraps or as a dip. Fiber rich artichoke hearts awaken the taste buds while white miso intensifies the creamy dippable umami goodness. Chickpeas, lemon juice, fresh garlic and tahini honor the Mediterranean traditions that inspired this recipe.

5 from 1 vote

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Prep Time 10

Total Time 10

Course Appetizer, Side Dish, Snack

Cuisine Mediterranean, Plant-Based, Vegan, Vegan Fusion, WFPB, WFPBNO, Whole Food Plant-Based

Servings

Equipment

blender or food processor

Ingredients

1½ cup cooked chickpeas (one 15.5 oz can, strained)
¾ cup cooked artichoke hearts or bottoms (frozen or canned packed in water)
juice of one lemon (or 2 to 5 Tbsp to taste)
2 to 5 cloves of garlic
2 Tbsp tahini
1 Tbsp white miso
½ tsp smoked paprika

Instructions

Place all ingredients in the bowl of a food processor or blender and process until smooth.
Artichoke Hummus can be stored for up to a week in a sealed refrigerated container.

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