An artichoke and fennel-filled hummus that freezes well, and is a versatile dip for veggies, pita chips, Italian bread, and wraps.
Serves: 5-Mar
Prep Time: 10 minutes
Source: Chef Adrienne Meier
Dietary Preferences
Vegetarian
Ingredients
- 1 fennel bulb, chopped and sauteed in 2 tbsp of olive oil until tender.
- 1 Season & Steam bag of artichokes, cooked (2 hearts, stems and bottoms, chopped)
- ½ cup of mayonnaise
- Juice
from one lemon - 2 tbsp olive oil
- 2 15-ounce cans of garbanzo beans (drained)
- ¼ cup of Parmesan cheese
- 1 tsp salt and pepper
- 3 cloves of garlic
Directions
- In a food processor, add all the ingredients and pulse until the hummus is smooth and well combined.
- Serve with a variety of raw veggies and/or pita chips and artisan
breads . - Store leftover hummus in an airtight container in the refrigerator. Hummus can be frozen, too!