Artichoke and White Bean Hummus

Summer is the perfect time to try smooth, light dips for your bread, veggies, and fruits. Whip up this enjoyable Artichoke Dip with Fennel recipe for your guests, and they’ll love you for it.

Prep Time:

15 minutes

Servings:

2 cups

Ingredients:

For the quick picked veggies:
4 radishes, thinly sliced
2 carrots, cut into sticks
1/2 cup apple cider vinegar
2 tbsp water
1 tsp sugar
1 tsp fennel seeds
1 tsp whole peppercorns
1/4 tsp kosher salt

For the artichoke hummus:
2 cloves of garlic
1 (13.5 oz) can of Reese Chopped Artichokes, drained
1 (14 oz) can white beans, drained and rinsed
Juice of 1/2 of a lemon
3/4 tsp kosher salt
4 tbsp olive oil, divided

Directions:

1. In a large bowl or jar, place radishes and carrot sticks. Add vinegar, water, sugar, fennel, seeds, peppercorns, and salt. Stir or shake to combine and ensure that everything is submerged. Transfer to the refrigerator to pickle for at least 15 minutes.

2. In the bowl of a food processor fitted with the blade attachment, combine garlic cloves, artichokes, white beans, lemon juice, and salt. Pulse a few times until everything begins to break down and the puree until very smooth. Scrape down the sides of the bowl and, with the food processor running, stream in 3 tbsp of olive oil. Taste and adjust seasoning as needed.

3. To serve, spread hummus in a shallow bowl and drizzle remaining 1 tbsp of olive oil over the top. Serve with assorted chips and crackers and quick pickled vegetables.

Recipe Creator: Anna Ramiz