Rosemary Artichoke Hummus
This recipe was inspired by The Inadvertent Gardener.
We had private photo and film viewing party at our house recently for a budding photographer named Anneliese Zemp and the non-profit organization Unite Our World. It was amazing. Oodles of guests showed up in support to see the Anneliese’s photographs and Unite Our World’s documentary film about their efforts to build a self-sustaining medical clinic in a remote village in Uganda called Kampala. Yes, the evening was totally inspiring. And the food was pretty tasty too.
What does one serve at a nosh-friendly party? Hummus, of course! This new take on the old-standby that was well-received by the crowd. This recipe can easily be doubled if you’re expecting lots of hungry folks to show up at your door. Enjoy!
2 cloves roasted garlic, or 1 tsp. garlic powder
3 or 4 Tbs. fresh rosemary, roughly chopped, or a large pinch dried rosemary
1 15-ounce can chickpeas (or soak and cook your own)
1 15-ounce oz. can quartered artichoke hearts, packed in water
2 Tbs. tahini
Juice of one lemon
3 Tbs. extra virgin olive oil
1 drop doTerra rosemary essential oil
Salt to taste
Combine the garlic and rosemary in the bowl of a food processor. Pulse 8 to 10 times to chop.
Add all but 1 handful of the chickpeas, all but 1 small handful artichoke hearts, and the tahini to the bowl of the food processor. Add the essential oil to the lemon juice, stir, and add to the bowl of the food processor. Process for approximately 30 seconds. Scrape the bowl and process again while drizzling in the olive oil. Add a smidge more olive oil if the hummus feels too dry.
Add salt to taste.
Chop the remaining artichoke hearts.
Garnish the finished hummus with remaining chickpeas and artichoke, more fresh or dried rosemary and/or parsley, toasted pine nuts, paprika, and olive oil.
Serve with crackers, bread, or crudité such as jicama or daikon radish rounds for dipping. Enjoy!
*NOTE: Not all essential oils are created equal. I only use doTerra because their oils are Certified Pure Therapeutic Grade, which is suitable for internal, external, and aromatherapeutic consumption.
*NOTE: All doTerra Essential Oils are extremely potent. I’d recommend 1 drop per dish. Otherwise, just know that you will have a VERY strong-tasting snack!
Click here to learn more about doTerra Essential Oils.
Garbanzo Beans: Also known as “chickpeas,” these beans are particularly high in insoluble fiber, which means you have a squeaky clean colon and feel fuller for longer when eating these legumes. They are also extremely high in lots of nutrients such as manganese, folate, and tryptophan. They are a great source of plant-based protein. If you find legumes make you gassy, try pre-soaking them for easier digestion. See here for more health benefits and nutritional information.
Lemon Juice: Lemons (and limes) are vitamin C powerhouses. Great for immunity, vitamin C can also be helpful for preventing the development and progression of atherosclerosis and diabetic heart disease. See here for more health benefits and nutritional info.
Olive Oil: Olive Oil is packed phytonutrients including polyphenols. Most of the polyphenols in olive oil function as both antioxidants and anti-inflammatory nutrients in the body. When eaten in moderation, olive oil can be very beneficial to our gastrointestinal and cardiovascular health. See here for more health benefits and nutritional information.
Rosemary Essential Oil: Rosemary essential oil is an analgesic, anti-arthritic, antibacterial, anticancer, anti-inflammatory, antispasmodic, and antioxidant. It is commonly used for calm and stress relief, cold and flu, hair care, arthritic pain, asthma, bronchitis, and digestive issues. See here to learn more about doTerra essential oils.
Tahini: Sesame seeds (of which tahini is made) are jam packed with manganese and copper, and are a good source of calcium, magnesium, iron, phosphorus, vitamin B1, zinc, and dietary fiber. See here for more health benefits and nutritional information.