Roasted Meyer Lemon, Artichoke And Kalamata Hummus Recipe

Name: Roasted Meyer Lemon, Artichoke And Kalamata Hummus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Meyer lemon; 1 teaspoon fresh thyme; 3 tablespoons olive oil; 2 cans garbanzo beans, drained, liquid reserved; 1/3 cup tahini; 1 teaspoon cumin; 1 tablespoon kosher salt; 1/2 teaspoon cayenne; 1/4 cup chopped kalamata olives; 1 can artichoke hearts

Servings: persons

1 Meyer lemon
1 teaspoon fresh thyme
3 tablespoons olive oil
2 cans garbanzo beans, drained, liquid reserved
1/3 cup tahini
1 teaspoon cumin
1 tablespoon kosher salt
1/2 teaspoon cayenne
1/4 cup chopped kalamata olives
1 can artichoke hearts

1
Roast the lemon, thyme and olive oil in a covered pan at 325 for 45 min or until soft
2
In bowl of food processor add roasted lemon mixture, reserved liquid from beans, tahini, salt and cumin- process until mostly smooth.
3
add garbanzos and process until creamy adding water if necessary for consistency.
4
add artichokes and olives and process until desired consistency adjusting seasonings as desired to taste.
5
drizzle with olive oil and top with chopped olives if desired.
6
serve with crudites or pita chips

367

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 Meyer lemon, 1 teaspoon fresh thyme, 3 tablespoons olive oil, 2 cans garbanzo beans, drained, liquid reserved, and more.

Yes, Roasted Meyer Lemon, Artichoke And Kalamata Hummus falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Meyer Lemon, Artichoke And Kalamata Hummus

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