It’s been far too long since I have shared a hummus recipe – since my Red Pepper and Walnut Hummus July 2018 – and I cannot believe that this is only the second recipe on my blog for hummus. It’s often a joke that hummus should be its own food group, especially for vegans and I definitely agree. I am a hummus addict and come up with new flavours most weeks at home but don’t write them down or take any photos. So, in the world of social media and food blogs, it didn’t really happen. You’ll just have to take my word for it. Fortunately, I am making up for all of those lost opportunities with this recipe by creating a flavour-packed and unique spin on the classic chickpea dip.
There are two stars of this hummus recipe: the edamame beans and artichokes. The edamame beans add a rougher texture to this dip while adding a gorgeously natural green tinge. Artichokes are one of my favourite roasted and jarred vegetables and they’re always a welcome addition to a mezze platter. By blending them into a hummus, you get maximum Mediterranean herb flavours while taking advantage of the oils they are stored in. The flavour isn’t overpowering but balances the sturdier edamame beans really well.
The rest of the ingredient list is fairly classic for hummus: chickpeas, tahini and lemon juice. I rely on the water from the chickpea tin (also known as aquafaba) to help make this Edamame and Artichoke Hummus really creamy and smooth as it’s a bit thicker than normal water without adding more oil to the mix and ending up with an overly-oily and rich hummus. Just remember to not tip this chickpea water down the sink when you drain the tin! This is a trick I picked up last summer after experimenting a few times with new recipes and it’s not something I stick by. You’ll notice I then add lots of salt and black pepper as well as garlic granules. I find adding raw garlic a bit heavy so I prefer granules instead and these are easy to find in the supermarkets. That said, you can definitely use 1 or 2 cloves of fresh or roasted garlic instead.
This hummus is so flavourful and makes such an interesting addition to your usual array of dips, spreads and flatbreads.. I challenge anyone not to fall in love with it. This hummus is creamy, zingy, vibrant, packed with flavour, simple, healthy and delicious!
Edamame and Artichoke Hummus
A creamy and delicious hummus with edamame beans and artichokes for a Mediterranean twist on the classic dip.
- 1 tin chickpeas, drained and keep the water
- 100g edamame beans (thawed if frozen)
- 150g artichokes from a jar (drained weight)
- 1 tsp garlic granules
- 2 tbsp tahini
- 1 tbsp lemon juice
- salt and black pepper
- Place all the ingredients into a food processor or blender and process until smooth and creamy, with up to 10 tbsp of the reserved chickpea water. I start with 6 tbsp and work up until the texture is right. Season to taste with salt and black pepper.
- Serve with homemade flatbreads, crudités, dips and falafel. This Edamame and Artichoke hummus will keep for up to 5 days in the fridge in an airtight container.
Let me know what you think of my Edamame and Artichoke Hummus by leaving a comment below and tagging me in your hummus creations. I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With hummus love x