I’m a big fan of beans. They may sound unassuming, but they’re one of my favorite foods. I enjoy adding them to soups, salads, pasta, or blending them smooth for dips. Beyond their great flavor, beans are nutritious and versatile.
A few of my favorites…
About a month ago I had the exciting opportunity to visit Napa Valley as a guest of Bush’s Beans to cook chili with three other bloggers and Connie Gutterson, RD, at the Culinary Institute of America. I was thrilled—wine country, great company (Amy, Sandy and Tina), and the chance to do what I love: cook.
I’ll be heading to California on Wednesday, but before I go I wanted to share my new favorite bean recipe: Artichoke Hummus. I discovered it on Itzy’s Kitchen and served it to friends over the weekend. It got rave reviews, and several people asked me to post the recipe. It’s really good.
Stay tuned—while I’m away a few guests will stop by Aggie’s Kitchen to share their recipes. I’ll return with photos and a few tips I pick up along the way.
(Disclosure: Bush’s Beans covered the cost of my trip.)
Artichoke Hummus
Recipe adapted from Broccoli Hut
(Printable recipe available)
(I doubled the original recipe and added some olive oil)
Ingredients:
2 cups canned chickpeas (garbanzo beans), drained
1 can artichoke hearts (quarters or pieces), drained
Juice of 1 small lemon
3 tablespoons tahini
3 cloves garlic, minced
2 teaspoons dried oregano
Salt and freshly ground black pepper, to taste
1/4–1/3 cup extra virgin olive oil, streamed in while blending
Directions:
Combine the chickpeas, drained artichoke hearts, lemon juice, tahini, minced garlic, oregano, salt, and pepper in a food processor. Pulse until the mixture is smooth, scraping down the sides as needed. With the processor running, slowly stream in the olive oil until you reach your desired consistency. Taste and adjust seasoning with additional salt or lemon if needed.
Serve the artichoke hummus with fresh vegetables such as celery sticks, cucumber slices, and carrot sticks, or with baked tortilla or pita chips. Store any leftovers in an airtight container in the refrigerator for several days.