Asiago Artichoke Hummus Recipe
Creamy Asiago, Artichoke Hearts, Hummus, Seasonal Vegetables, Crostini
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Ingredients
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Asiago Artichoke Hummus
Seasonal Vegetables & Crostini
Method
Asiago Artichoke Hummus
- 1
Prepare chickpeas
If using canned chickpeas, drain and rinse them well under cold water. For a creamier hummus, optionally remove and discard the loose skins by rubbing the chickpeas between your fingers or with a clean kitchen towel.
- 2
Pulse base ingredients
In a food processor, combine the drained chickpeas, marinated artichoke hearts (reserve 1 tablespoon of the oil from the jar for flavor if marinated in oil), tahini, lemon juice, garlic cloves, and half of the grated Asiago (about 6 tbsp). Pulse until the mixture begins to break down and form a coarse paste, scraping down the bowl as needed.
- 3
Emulsify and season
With the processor running, slowly drizzle in the 1/4 cup olive oil and the reserved tablespoon of artichoke oil (if used). Continue processing until smooth. If the hummus is too thick, add cold water 1 tablespoon at a time (up to about 2 tablespoons) until you reach a creamy spreadable consistency. Add Kosher salt and freshly ground black pepper, then pulse to combine.
- 4
- 5
- 6
Plate and garnish
Spoon the hummus into a shallow serving bowl and create a shallow well in the center. Sprinkle the top with smoked paprika, the remaining grated Asiago, and chopped fresh parsley. Drizzle a teaspoon of olive oil over the top for shine.
Seasonal Vegetables & Crostini
- 7
Prepare crostini
Preheat the oven to 400°F (200°C). Arrange baguette slices on a baking sheet in a single layer. Brush each slice lightly with olive oil and sprinkle with a pinch of sea salt. Bake for 6–9 minutes, turning once, until edges are golden and crisp. Cool slightly.
- 8
- 9
Assemble for service
Arrange the crostini and seasonal vegetables on a platter around the bowl of hummus. Offer microgreens or arugula for guests to top crostini if desired. To serve, spread hummus on a crostini, add a slice of cucumber or radish, a carrot ribbon or cherry tomato half, and finish with a sprinkle of grated Asiago or microgreens.
- 10
Storage
Cover leftover hummus tightly and refrigerate for up to 4 days. Leftover crostini are best stored in an airtight container at room temperature for up to 2 days to retain crispness. Vegetables can be prepped and stored separately in airtight containers for up to 2 days.