 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
|
Serve this dip with warm pita bread wedges or raw vegetables. Hummus makes a nice change from mayo in sandwiches Ingredients:
19 ounces chickpeas, well drained |
14 ounces artichoke hearts, drained and coarsely chopped |
3 tablespoons olive oil |
3 tablespoons tahini |
2 tablespoons lemon juice (to taste) |
2 -3 tablespoons cold water |
3 tablespoons pesto sauce (store bought or homemade) |
2 teaspoons cumin |
salt |
black pepper |
Directions:
1. Drain the chickpeas, rinse them well with cold water and drain again.
2. Place the chickpeas and remaining ingredients in a food processor and pulse until smooth. Spoon the hummus into a serving bowl, cover and store in the fridge until ready to serve.
3. To serve: drizzle the top of the hummus with a little extra olive oil and serve.
|
|