I’ve been blending up this ethereal dip quite frequently lately, and I thought it was high time I shared this simple yet flavorful recipe. Or any recipe, for that matter! It’s been 9 months since Max was born and 4 months since we moved, and I am still trying to get back into some semblance of a posting routine. Well, I’ll leave my existential crises for another day.
Anyway, noshing season is upon us — the time of year when friends pop by for backyard hangs and late afternoon glasses of rose practically beg to be paired with al fresco snacks. Let this dip be your entertaining hat trick. It is comprised of simple pantry ingredients whizzed in a blender and ready in five minutes. The addition of marinated artichokes to an otherwise run-of-the-mill white bean dip elevates it and adds a pleasant contrast to the creamy white beans. I adore the distinctive flavor of artichoke, and it really shines through in this hummus.
Serve it with any dipping vehicles you have on hand — pita, chips, carrots, cucumbers, etc. Or don’t, and eat it by the spoonful like I do. Either way, you may find yourself buying that jar of marinated artichokes more often now with this dip in mind. There is something about the flavor of homemade hummus that store-bought simply cannot replicate. If you are making this for a get-together, feel free to adorn it as I do with reserved artichokes, cherry tomatoes and toasted sesame seeds. Otherwise, store it in a jar in the fridge and use it throughout the week for snacks, atop lunchtime salads or in a veggie sandwich. A quick note: if you don’t have marinated artichokes readily available, or they are too pricey, you can certainly use regular canned quartered artichoke hearts.
What’s on your entertaining menu this summer? xo Maggie
1 15 oz can cannellini/white beans, drained
1 12 oz jar marinated artichokes, drained (a few reserved for garnish, if desired)
1/4 cup tahini
Juice of 1/2 lemon (about 2 tbsp)
2 tbsp extra virgin olive oil, plus more for drizzling
1/2 tsp salt
Pinch of freshly ground pepper
- Optional garnish: reserved artichokes, cherry tomatoes, toasted sesame seeds, fresh dill
- Place all ingredients in a high-speed blender and blend until smooth and creamy.
- Transfer to a serving bowl and drizzle with olive oil and, if desired, garnish with reserved artichokes, cherry tomatoes, toasted sesame seeds, herbs and a pinch of salt and pepper.
- Serve and enjoy with dipping vehicle of choice — pita, chips, crudite, etc.