As a Vegan, I inhale Hummus. And I eat it just like Peanut Butter-with spoon, right out of the jar. To me, Hummus, like Peanut Butter, is creamy, comfort food at it’s finest. And I love experimenting and making different varieties. Artichokes and Sun Dried Tomatoes make a perfect, savory combination. Since I have been wanting to make another Savory muffin for awhile, I thought I could incorporate this Artichoke Sun Dried Tomato Hummus combo. And these Hummus Muffins hit the spot. Of course, not as good as eating Hummus out of the jar:) But they’re more civilized;)
Artichoke Sun Dried Tomato Hummus Muffins
These muffins are basically baked hummus. You’ll use all the same ingredients you would if you were making Hummus. Garbanzo beans, aka Chickpeas, and Chickpea Flour are the base, while Creamy Tahini (sesame seed paste) adds to the flavor.
As the binder, I used Aquafaba, which is a fancy term for the liquid inside a can of beans. It’s the “trendy” way to bake Vegan, as it mimics and can replace eggs in recipes.
To chop the Sun Dried Tomatoes and Artichoke Hearts, I used my trusty Kitchen Scissors. In all, these took about 5 minutes to prep and 20 minutes to bake.
“Spread love wherever you go. Let no one ever come to you without leaving happier.” ~ Mother Teresa