Go Back Email Link
–+ servings

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
Share on Facebook Share on Bluesky Print Recipe Pin Recipe WhatsApp Share
Prep Time 10 minutes
Total Time 10 minutes
Course Appetizer, Side Dish, Snack
Cuisine Mediterranean, Plant-Based, Vegan, Vegan Fusion, WFPB, WFPBNO, Whole Food Plant-Based
Servings 16

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.
Tried this recipe? Let me know how it was!