Lemon-Artichoke Hummus
From Pure Delicious [1] by Heather Christo
Notes
Big chunks of artichoke heart and fresh lemon contribute extra texture and zing to the classic hummus. Not only is it a great dip for fresh veggies, but I also really like it with falafel and slathered on everything crackers.
Ingredients
- 2 garlic cloves, minced
2 tablespoons tahini
1 1/2 cups canned garbanzo beans, drained and rinsed
1/3 cup fresh lemon juice (from about 2 lemons)
1/2 cup olive oil, plus more for serving
1 cup frozen artichoke hearts, thawed, rinsed, and drained
Zest of 2 lemons
Kosher salt
Directions
- In a food processor, combine the garlic, tahini, and garbanzo beans and pulse until the beans are well broken up.
- Add the lemon juice. With the processor running, add the olive oil in a thin stream and continue to run the food processor until the hummus is very smooth and creamy. Add the artichoke hearts and lemon zest and pulse until chunky. Season to taste with salt.
- Transfer the hummus to a bowl and drizzle with olive oil. Serve immediately or refrigerate for up to 5 days.
Image Source: Reprinted from Pure Delicious by arrangement with Pam Krauss Books and Avery Books, members of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2016, Heather Christo LLC [2]
Information
- Category
- Snacks
- Cuisine
- Mediterranean/Middle Eastern
- Yield
- 6 servings