It’s snack time again … or rather lunch time? My lunches for the past few months have consisted of packaged hummus and veggies. It’s a snack that lasts which to me means lunch. I’ve been enjoying just the regular plain, no-frills hummus, which is starting to get a little boring, so of course I had to think up a new way to make hummus interesting for my lunches. Here is my new vegan and gluten-free Artichoke Antipasto Hummus.

If you’ve read through my site then you know I love coming up with different hummus’s so it can get a little difficult coming up with different types – I mean when you have over ten hummus recipes, there are only so many other ways to remake it right? But this time I wanted to try something different, but not go out and buy a whole bunch of ingredients – especially since I already had all these things! I had gone to Whole Foods a few weeks ago and loaded up on salt-free (!!) cans of beans (which cost the same as a regular sodium-laden can at the regular grocery store) and my favorite broths and stocks. I had bought the artichoke antipasto from Trader Joe’s last month because it just looked so amazing and I love their jarred artichokes – so what better way to do a pantry use-up then tossing all this in my small food processor? Everything was already there! I love that! And – I love hummus that pairs perfectly with veggies, pretzels, or chips, and this is one that does!

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My Top Three Favorite Hummus’s

Spicy Green Hummus
Kalamata Olive and Black Bean Hummus
Spicy Peanut Butter Hummus

Start by getting your food processor set up – unfortunately my big, amazing food processor is in storage so I just have my small two cup FP to use. Which when making more than two cups of something is a bit of a pain in the booty, but you do what you gotta do to get a lot made – which means making hummus in two batches. So after draining the beans I just dumped half of my recipe into the little FP and whirred it into hummus, dumped it into a bowl then repeated and there you go. Hummus in two batches. This recipe is so simple since it’s just four ingredients (yes, four) and the broth is really just there to help things get moving in the FP – the artichoke anitpasto has all the flavor and oils you need for the hummus, and the Italian seasoning is just there to help bring out those flavors. Enjoy!

Artichoke Antipasto Hummus,

2 Cans Salt-Free Garbanzo Beans
1/3 C Trader Joe’s Artichoke Antipasto
2 Tsp Italian Seasoning
1/2 C Imagine Foods Organic Low Sodium Vegetable Broth

1. Drain and rinse beans.
2. Dump all ingredients into a large food processor, or half the ingredients into a smaller FP.
3. Mix until smooth and incorporated.
4. Enjoy!