Recipe by Diplo-mom
The base hummus recipe is one of my favorite recipes from Mark Bittman's, How To Cook Everything. One day I realized that I didn't have enough olive oil so used the oil from a jar of marinated artichoke hearts. My husband loved it so the next time I added some artichoke as well as the oil to the recipe. We like this combination and hope others do as well! This is excellent with crostini.
Top Review by Kumquat the Cat's friend
I was hesitant to review this because I knew I was going to reduce the oil considerably, and use fat-free artichokes from a can. Given that, though, I think this turned out great! I loved the cumin/artichoke combination. When making hummus at home, you can cut out a lot of the fat. This makes it less smooth, but healthier. Instead of using the water, I used liquid from the can, which I thought sort of preserved the idea behind this recipe, and I definitely recommend using more lemon juice! Thanks Diplo-mom:D
- 2 cups chickpeas, drained (canned or well-cooked)
- 1⁄2 cup tahini (sesame paste)
- 1⁄4 cup oil, from a jar marinated artichoke hearts
- 2 small garlic cloves, chopped
- salt & freshly ground black pepper
- 2 teaspoons ground cumin
- 1⁄2 cup marinated artichoke hearts
- 1 lemon, juice of
- 1⁄4 cup water
- olive oil, as needed
Directions See How It's Made
- Place everything except water and olive oil in the container of a food processor and beginn to process; add water and olive oil as needed to make a smooth puree.
- Taste and add more garlic, salt, lemon juice, or cumin as needed.
- Serve, drizzled with a little olive oil and sprinkled with a bit of cumin.