Roasted Garlic Artichoke Hummus
In our pre-AIP days, we were obsessed with dips – salsa and hummus mainly. My husband was obsessed more so. We tried a few AIP hummus’s and salsas. They were okay; but Cesar wasn’t crazy about them. When I finally developed my own AIP hummus, he enjoyed it so much that I knew I had hit a home run!
My Roasted Garlic and Artichoke Hummus is a delightfully creamy creation. The roasted garlic gives it a sweet flavor that combines well with the tangy lemon juice and artichokes. It is super easy to make this hummus. The process involves roasting the garlic in the oven and blending everything together. So, minimal tools are required. Since Cesar keeps harvesting our basil and asking me to cook with it, I’ve decided to top off the hummus with some olive oil and our fresh basil. My, my, my…it’s genius! If you have fresh basil on hand, use it! It really maximizes the flavor!
Plantain chips are our favorite to have with this hummus. You could also dip some carrot sticks and celery stalks; or spoon a dollop onto cucumber slices. Any veggie will do!
- ¼ cup olive oil
- 14 ounces canned artichoke hearts
- 1 head roasted garlic
- ½ lemon juiced
- ½ teaspoon sea salt
- fresh basil
- Preheat oven to 400 degrees F.
- Cut off the tip of the head of garlic so that all of the cloves are exposed.
- Drizzle some olive oil and sprinkle some sea salt on it and wrap the head of garlic in parchment paper and foil.
- Roast the head of garlic in the oven for 35 minutes.
- Once garlic is cooled, squeeze the cloves out and add them to a blender.
- Squeeze any water out of the artichoke hearts. It will have less of a hummus texture if there is liquid remaining.
- Add the artichoke hearts, olive oil, lemon juice, and sea salt to the blender with the garlic.
- Blend on high until all of the ingredients are thoroughly combined.
- Top with olive oil and garnish with chopped fresh basil.
- Serve with cut veggies and plantain chips. Enjoy!