An unusual twist on a classic hummus recipe, this hummus is made with cannellini beans, basil, cumin, tahini and artichoke hearts. Perfect for pairing with veggie sticks or crisp crackers.
- 2 x 400g tins cannellini beans, drained
- 1 x 400g tin artichoke hearts, drained
- 3 garlic cloves
- Small handful freshly chopped basil
- 2 tbsp. extra-virgin olive oil
- 2 tbsp. lemon juice
- 1 tbsp. tahini paste
- 1/2 tsp salt
- 1/2 tsp. ground cumin (optional)
- Black pepper
Place garlic cloves onto a square of foil. Add a little oil and salt and pepper, form the foil into a packet by scrunching the corners together and place into a 200C oven. Cook for 5 minutes.
Chop the artichoke hearts and chop the garlic cloves. Place the cannellini beans, artichoke hearts, garlic cloves, basil, lemon juice, tahini paste, salt and cumin into a blender. Whiz until smooth, then while the machine is still running add the olive oil. Taste the hummus, and add more lemon or oil to taste.