2 Reviews

My food processor is not large enough to accommodate this recipe and I think 28oz of chickpeas is overkill. So I reduced to approx 18oz chickpeas and as the other reviewer did, I processed the artichokes along with everything else. I also reserved the artichoke water and used a combination of that and the reserved chickpea liquid because it was awfully thick, even with the reduced amount of beans. I also added Himalayan salt and fresh ground pepper. Oh, and I used juice of a whole lemon, not half. But it is still missing something. I think next time I'll try adding oregano as the other reviewer suggested. If we hadn't been comparing this hummus to a roasted red pepper hummus I had just made, I think this would have been delicious. But comparably speaking ... this one is lacking something. I just haven't figured out what yet.

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Wendy S. April 07, 2016

Very good! I did punch it up a bit, with sea salt and pepper, and threw in a handful of fresh oregano leaves. I like hummus creamy for dipping, so I pulsed the artichoke hearts along with everything else. For a sandwich filling, though, I'd do as Prose suggests and hand-mix them after combining everything else. Delicious!

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La Dilettante July 04, 2014
Spinach-Artichoke Hummus