Imported from the web

Artichoke Hummus with White Miso Umami

Name: Artichoke Hummus with White Miso Umami
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1.5 cup cooked chickpeas (One 15.5 oz can, strained); 0.75 cup cooked artichoke hearts or bottoms (Frozen or canned, packed in water); lemon juice (Juice of 1 lemon, or 2–5 tbsp to taste); garlic cloves (2–5 cloves); 2 tbsp tahini; 1 tbsp white miso; 0.5 tsp smoked paprika

Imported by Starr2 on SeeMeCook

A creamy hummus blending chickpeas and artichoke with tahini, lemon, garlic, and white miso for a savory, umami-rich dip. The recipe comes together quickly in a food processor or blender.

4 servings10 minMiddle Eastern

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Ingredients

1.5 cup cooked chickpeas (One 15.5 oz can, strained)
0.75 cup cooked artichoke hearts or bottoms (Frozen or canned, packed in water)
lemon juice (Juice of 1 lemon, or 2–5 tbsp to taste)
garlic cloves (2–5 cloves)
2 tbsp tahini
1 tbsp white miso
0.5 tsp smoked paprika

Steps

1
Add the strained chickpeas, artichoke hearts or bottoms, lemon juice, garlic, tahini, white miso, and smoked paprika to a food processor or blender.
2
Blitz everything together until smooth and creamy. Adjust the lemon juice within the stated range to taste.