- 1/4 cup water
- 5 Tbs Lemon Juice
- 1 1/2 cups jarred whole baby Artichokes, chopped with 1/4 cup set aside for topping
- 6 Tbsp tahini
- 2 Tbsp olive oil
- 2 garlic cloves
- 1 can chickpeas, rinsed
- 1/2 tsp salt
- 1/8 tsp cayenne pepper
- minced fresh parsley and mint for garnish
Combine water and lemon juice in a small bowl. In Separate bowl, whisk tahini and oil together.
Process chickpeas, 1 1/4 cups chopped artichokes, garlic, salt, cayenne in food processor until fully ground, about 15 sec. with machine running add lemon juice mixture in a steady stream. Add tahini mixture and process until smooth, scraping down sides of bowl as needed.
Transfer hummus to serving bowl and let sit for 30 min for flavors to meld.
Mix 1/4 chopped artichokes with minced fresh herbs (optional) and place in the middle of the bowl of hummus.
Serve with veggies and/or crackers.
Paired with Mylonas Malagousia
Adapted from The Complete Mediterranean Cookbook