Description
Adding artichokes to hummus makes it even creamier and more delicious!
Ingredients
- ¼ cups Water
- ¼ cups Lemon Juice
- 6 Tablespoons Tahini
- 2 Tablespoons Olive Oil
- 14 ounces, weight Chickpeas, Rinsed And Drained
- 1 cup Marinated Artichoke Hearts, Chopped, Divided
- 1 head Roasted Garlic, With The Cloves Removed
- ¼ teaspoons Lemon Zest
- ½ teaspoons Salt
- For Garnish If Desired: Cayenne, Fresh Chopped Parsley, A Drizzle Of Extra Olive Oil
Preparation
1. Combine water and lemon juice in a bowl. In a separate bowl whisk together tahini and olive oil. Set both aside.
2. Into the bowl of your food processor add chickpeas, 3/4 cup artichoke hearts, the roasted garlic, lemon zest and salt. Process until chickpeas are mostly broken down. Use a spatula to scrape down the sides of the bowl a couple of times.
3. With processor running add lemon water through feed chute. Scrape down the sides of the bowl and continue to process for 1 minute.
4. Through the food chute with food processor running add tahini oil mixture and process until smooth.
5. Place hummus in a bowl, sprinkle with cayenne and parsley. Drizzle with extra olive oil before serving.
Recipe adapted from Savour the Sense Blog.
