Hummus With Artichokes
- Ready In:
- 15mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 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
- 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.
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Reviews
-
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
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This recipe was delightful! 15 min. prep time was about right. I wondered how big a difference the artichoke hearts/marinade would make; the result was a lighter, brighter-tasting hummus. The spices from the artichoke marinade were pleasant, and did not overwhelm the other flavors. I made the recipe as listed, with the following adjustments: I used 2 (rinsed) cans of chickpeas, both for more quantity and for a greater chickpea-to-tahini ratio, just as a matter of personal taste. I ultimately used the juice of 3 (small) lemons, which seemed to play up the bright taste. I did add a bit more cumin, oil and water: about 1/8 tsp. more cumin, 1 Tbs. more olive oil, and 1 Tbs. more water, to reach the consistency we like. I also added a sprinkle of cayenne, because my family likes a little heat in most things! This was delicious served with toasted pita points, red bell pepper strips, carrots and celery. My DH absconded with the leftovers for his lunch yesterday and today!
Tweaks
-
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
RECIPE SUBMITTED BY
I am a very lucky woman who has a wonderful husband and two beautiful kids (DD age 11 and DS age 5). My husband's job entails moving to a different country every 2 - 3 years! We have lived in some fairly "exotic" places and some not so exotic but have always enjoyed the culture, experience, and people we meet. Of course, we also enjoy the food and are continually learning about new foods, ingredients, and ways to cook.
Currently my two kids and I are living in Virginia while my husband is overseas. We are in the middle of a house build which keeps me hopping as well as the kids' soccer practices, school activities, and sleepovers! I still love to cook but am now cooking for just one DD who fortunately, enjoys trying new foods, and one DS who only like hot dogs and cheese!
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