Roasted Artichoke and Basil Hummus with Harissa - The Clean Gourmet

Roasted Artichoke Hummus with Basil and Harissa

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This will satisfy your craving for artichoke dip and hummus all at once.  I especially like it freshly made, while still warm from the roasted artichokes.

Harissa is the North African version of Sriracha.  A thick sauce made of different chiles, it has an earthy spice that I love to put on eggs, dips, pasta, and other Mediterranean dishes.

Roasted Artichoke Hummus with Basil and Harissa

Ingredients:

For roasting:

1 1/2 tablespoons olive oil

1 14.5 ounce can artichoke hearts, rinsed and drained

2 teaspoons harissa

3 whole garlic cloves (with skin)

1/4 teaspoon salt, plus more to taste

black pepper

To make hummus:

1 1/2 cups cooked chickpeas

1 1/2 tablespoons olive oil

1 cup packed fresh basil, roughly chopped

zest and juice of 1 lemon

2 tablespoons tahini

Procedure:

Preheat oven to 400ºF.  Line a baking sheet with parchment paper.

Toss roasting ingredients together and spread out on prepared baking sheet.  Roast in preheated oven for 15 minutes.

Meanwhile, place remaining ingredients in a food processor.  Once artichokes are done, remove skins from garlic and add, along with artichokes, to food processor.  Run until mixture is very smooth, pausing once or twice to scrape down sides.

Serve with pita chips or spread on toast.

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