Artichoke and Sundried Tomato Hummus

I get a lot of inspiration for recipes from dishes I order at restaurants. A lot of times, I struggle to come up with a version that lives up to the great restaurant dish I enjoyed. But, then there are other times when I actually think that my version is the better one.

About a year ago, I ordered a white bean and artichoke hummus at a local restaurant. It was decent, but it tasted too much like brine or vinegar. I’ve been meaning to make my own version at home ever since…  I’m not sure what took me so long, but inspiration struck last week, and I finally got around to it.

I used both artichokes and white beans in my version, just like the restaurant version, but I also decided to add some sundried tomatoes. I love sundried tomatoes with artichokes, and I thought the tomatoes might add a bit of additional sweetness to the hummus.  I loved the way the three flavors paired together, and I didn’t have to add much else to the hummus to have a great dip, a dip that was much better than the one I ordered months ago!

You could certainly make this hummus with the more traditional garbanzo beans, but I’d definitely recommend using the cannellini beans.  I think they add a nice buttery flavor and texture to the hummus. I had sundried tomatoes packaged without oil, so that’s what I used.  If yours are packed in oil, by all means, use them.  You’ll just want to adjust the amount of olive oil in the recipe accoringly.  Also, pay attention to the olive oil you use, as well… A nice fruity flavored oil will add great flavor to the hummus!

I chose to serve the hummus with some pita crisp crackers (my favorite!), but any pita chips will do.  I think it would also pair well with fresh cut veggies.  No matter what you choose, I think it will quickly become a new favorite!

Artichoke and Sundried Tomato Hummus
Makes 6 – 8 servings

• 1 15 ounce can of cannellini beans, rinsed and drained
• 1 14 ounce can of artichoke hearts, drained
• 1/2 cup of sundried tomatoes, plus additional for garnish
• 2 tablespoons tahini
• 1/4 – 1/2 cup extra virgin olive oil, plus additional for drizzling
• Kosher salt
• Freshly ground pepper

Combine the cannellini beans, artichoke hearts, sundried tomatoes, and tahini in a food processor. Pulse until the ingredients are well combined. Gradually stream in the olive oil, continuing to blend until the mixture is smooth. Season to taste with salt and pepper.  Garnish with chopped sundried tomatoes and drizzle with additional olive oil.