Hummus is one of my favorite go-to snacks. I love to make a big batch of hummus just to have in the fridge for a healthy snack to satisfy those late-afternoon/pre-dinner tummy rumblings. Whatever the variety, hummus is always a crowd pleaser at any party as well; this version is a smooth mixture of tender chickpeas and flavorful tahini, along with a can of artichoke hearts and fresh lemon juice. Bright in flavor and quite addictive, this unique hummus is wonderful when paired with baked tortilla chips and crisp, green celery.
(To view this recipe, click on the blue title of the blog post above*)
Lemon-Artichoke Hummus
Ingredients:
- 1 (14.5 oz.) can chickpeas, drained and rinsed
- 1 (14.5 oz.) can artichoke hearts, drained and rinsed and chopped (save some for the top of the hummus as well)
- 2 Tablespoons water
- 2 garlic cloves, minced
- ¼ cup tahini (sesame paste)
- Juice of 2 lemons
- ¼ cup extra virgin olive oil, plus more for drizzling
- 1 Teaspoon salt
- ½ teaspoon black pepper
- Pinch of cayenne pepper
- Italian parsley, chopped for garnish
- For serving: crudites, tortilla chips, or pita triangles
Directions:
- Add all of the ingredients to a bowl of a food processor. Puree until the mixture is smooth; add in more water if needed to thin out the hummus. Taste the hummus and adjust the seasonings if needed. Garnish with the reserved, chopped artichoke hearts and chopped parsley. Drizzle with additional olive oil before serving.
- Serve alongside fresh vegetables, pita triangles or baked tortilla chips
Tagged: appetizer, artichoke hearts, cayenne pepper, celery, chickpeas, garlic, hummus, lemon, lemon juice, lemon-artichoke hummus, parsley, pita bread, pita chips, sesame paste, snack, tahini, tortilla chips
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