White bean and artichoke hummus with dukkah

White bean and artichoke hummus with dukkah

Total: 40 Min. | Active: 15 Min.
vegan, lactose-free, gluten-free
Nutritional value / people: 112 kcal
, Fat: 6 g
, Carbohydrate: 8 g
, Protein: 5 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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1 glass artichoke hearts in oil (approx. 285 g), halved, half set aside, 3 tbsp oil set aside
1 pinch salt


1 tin white beans (approx. 400 g), rinsed, drained
½ tbsp lemon juice
½ tbsp Dukkah (spice mix)
¼ tsp salt
a little pepper
1 tsp Dukkah (spice mix)
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How it's done

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Place half of the artichokes on a baking tray lined with baking paper, season with salt.

Bake for approx. 25 mins. in the centre of an oven preheated to 220°C.


Place the reserved artichoke hearts and the reserved oil in a blender along with all the other ingredients up to and including the pepper, puree until smooth. Plate up the hummus, arrange the crispy artichoke hearts on top, sprinkle with dukkah.

Good to know
Serve with: Flatbread and raw vegetables for dipping

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