Hummus with Artichoke Stems

Name: Hummus with Artichoke Stems
Prep time: 10 min
Total time: 10 min
Yield: 4
Ingredients: Artichoke stalks 2; Precooked chickpeas ¾ cup; Lemon juice ½; Tahini 1 spoonful; Garlic (optional) 1 clove; Extra virgin olive oil to taste; Fine salt to taste; Mint to taste

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Gluten Free
Lactose Free
Vegetarian
Vegan

Difficulty: Easy
Prep time: 10 min
Serving: 4
Cost: Low

PRESENTATION

This hummus with artichoke stems is a super eco-friendly twist on a classic Middle Eastern snack. Instead of tossing those artichoke stems, you’re using them to add extra flavor and a creamy texture to the usual spread. Love that. They get blended with chickpeas, tahini and lemon. So, it keeps all the fresh and smooth vibes you adore about hummus while giving it a fun new spin. Folks into zero-waste cooking really appreciate how this dish makes the most of stuff that usually gets tossed. And honestly, the extra flavor from the artichokes makes each bite more interesting without complicating anything.

A lot of people are really surprised at how much they enjoy this artichoke stem dip once they try it. And the tender artichoke stems bring a mellow earthiness. Like, it complements the usual nutty taste of tahini and the bright zing from the lemon. It’s perfect for chill get-togethers or a quick snack with crostini or veggie sticks. Really good stuff. Some even experiment with different artichoke stem hummus variations, mixing in spices or fresh herbs. The idea is to keep things simple while making food that tastes super good and uses up every last bit.

Serving homemade hummus with artichokes—which is great—feels special and is a conversation starter. Not only does it show off a bit of creativity in the kitchen, but it also supports a no-waste approach that's catching on with many home cooks. Next time you’ve got artichokes hanging around, save those stems for a batch of artichoke stem dip—you’ll get a rich, moist spread that’s easy to make and good for the planet. This recipe is a really good example of turning something typically discarded into a delicious, sustainable dish that everyone will enjoy. Seriously good. So go ahead, give it a try and enjoy the unique flavors that come from making the most of every part of your ingredients. And look, can't go wrong with that!

How to prepare Hummus with Artichoke Stems

To prepare the hummus with artichoke stems, start with the How to clean artichokes. Using a peeler, remove the outermost part, which would be bitter 1. If there is still an artichoke present, cut it 2 and set it aside for your recipes. Cut the artichoke stems into pieces 3.

Boil or steam them until they are tender 4. Place the chickpeas in a blender container 5, add the tahini 6 and, if you prefer, garlic with the core removed.

Add the juice of half a lemon 7, the artichoke stems 8, and half a cup of oil 9.

Add salt 10 and blend intermittently until you get a smooth cream 11. Transfer the hummus to a bowl, season with oil and mint leaves 12.

Storage

Hummus with artichoke stems can be stored in the refrigerator for up to one day.

Tip

You can enhance the hummus by adding paprika, either inside the cream or just as a decoration.

Discover other variations for all seasons, such as Pea hummus or cherry tomato hummus!

ANTI-WASTE MANUAL

Anna Spinelli is an editor of children's and young adult books at Piemme – Il Battello a Vapore (Mondadori Group). Graduated in Modern Literature, after a Master in International Screenwriting and Production and a Roman stint in the film world, she settled in Milan to delve into publishing. Her sustainable spirit sees her discovering new stories and working behind the scenes of books to help provide younger generations with the tools to open up to the world and create culture. The book "The Anti-Waste Manual", created in collaboration with Too Good To Go, earned her the Nudge Global Impact Award 2022, which honors projects with the broadest impact in sustainability.

For the translation of some texts, artificial intelligence tools may have been used.