Artichoke Hummus

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    how to pick an artichoke
    Artichoke Hummus
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    Rating: 5
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    Servings16
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    Ingredients
    • 1 15 ounce can chickpeas (garbanzo beans) rinsed and drained
    • 1 14 ounce can quartered artichoke hearts rinsed and drained
    • 2 tablespoons freshly squeezed lemon juice
    • 2 cloves garlic peeled and minced
    • 2 tablespoons tahini
    • 2 tablespoons extra virgin olive oil
    • 1/2 teaspoon salt
    • 2 tablespoons water
    Instructions
    1. Add chickpeas, artichokes, lemon juice, garlic, tahini, olive oil, salt and water to a food processor or blender.
    2. Blend in 20 second pulses, mixing frequently to ensure all ingredients are blended.
    3. If desired, drizzle with olive oil just before serving. Refrigerate tightly covered for up to a week.
    Search Recipes by Course or Cuisine!
    Ingredients
    • 1 15 ounce can chickpeas (garbanzo beans) rinsed and drained
    • 1 14 ounce can quartered artichoke hearts rinsed and drained
    • 2 tablespoons freshly squeezed lemon juice
    • 2 cloves garlic peeled and minced
    • 2 tablespoons tahini
    • 2 tablespoons extra virgin olive oil
    • 1/2 teaspoon salt
    • 2 tablespoons water
    Instructions
    1. Add chickpeas, artichokes, lemon juice, garlic, tahini, olive oil, salt and water to a food processor or blender.
    2. Blend in 20 second pulses, mixing frequently to ensure all ingredients are blended.
    3. If desired, drizzle with olive oil just before serving. Refrigerate tightly covered for up to a week.

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