Artichoke-Lemon Hummus
Prep time: 
Total time: 
  • ¼ cup water
  • 4 tbsp lemon juice
  • 6 tbsp tahini
  • 2 tbsp olive oil
  • 1 15-oz can chickpeas, drained and rinsed
  • ¾ cup canned artichoke hearts, drained, rinsed, and patted dry
  • ¼ tsp lemon zest
  • 1 small garlic clove, minced
  • ½ tsp salt
  • pinch cayenne pepper
  1. Combine water and lemon juice in small bowl.
  2. Whisk together tahini and olive oil in second small bowl.
  3. Process chickpeas, artichoke hearts, lemon zest, garlic, salt, and cayenne in food processor until almost fully ground. Scrape down bowl with spatula.
  4. With machine running, add lemon-water mixture in steady stream; continue to process about a minute. Then add tahini-olive oil mixture in steady stream. Process until hummus is smooth and creamy, about 15 seconds, scraping down bowl as needed.
  5. Serve with sliced vegetables. Drizzle with olive oil if you like; garnish with sliced artichoke hearts if it makes you happy.
Recipe by Sprung At Last at