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roasted garlic and artichoke hummus

Roasted Garlic and Artichoke Hummus Topped with Chicken Style Fillets

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A delicious spin on regular hummus – this artichoke version is loaded with meaty chicken-style pieces and pine nuts – perfect as a spread or as a dip with pita chips.

  • Makes : 8 |
  • Difficulty:

  • Prep Time : 30 mins |
  • Cook Time : 50 mins
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Hummus

1 (100 g) garlic bulb
sunflower oil, for drizzling
1 x 380 g tin artichoke hearts, drained
1 x 410 g tin butter beans, drained
¼ C (60 ml / 70g) tahini paste
1 Tbsp (15 ml) olive oil
1 Tbsp (15 ml) basil, chopped
2 tsp (10 ml) lemon juice
salt and pepper

Pita Chips

10 (400 g) mini pitas
¼ C (60 ml) olive oil
salt and pepper

To Serve

312 g Quorn Soy-free, Meat-free Chicken style fillets, cooked
2 Tbsp (30 ml / 15 g) pine nuts, toasted
handful micro basil leaves

Hummus

Preheat the oven to 200 °C. Place the garlic bulb on a piece of foil, drizzle with sunflower oil and close up the foil to encase the bulb. Bake for 25-30 minutes until tender.

Once the garlic has cooled, cut the bulb open and squeeze out the tender garlic flesh. Add it to a food processor along with the artichoke hearts, butter beans, tahini, olive oil, basil and lemon juice. Purée until smooth and season to taste.

Pita Chips

Line a baking tray with baking paper.  Slice the pitas open (split) and cut each round into quarters. Toss the pitas in the olive oil and season lightly. Arrange the pieces on the lined tray and bake at 200 °C until golden and crisp, about 8-10 minutes. Drain on kitchen paper.

To Serve

Thinly slice the Quorn chicken-style fillets. Spoon the hummus into one large serving bowl or two smaller serving dishes. Arrange the fillet slices over the hummus and scatter the pine nuts on top. Garnish with micro basil leaves. Serve the dip with the pita chips.

TIP: Some supermarkets stock ready to eat marinated artichoke hearts in their convenience or deli sections, which can be substituted for the tinned ones.