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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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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. 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:
1. 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.
2. Taste and add more garlic, salt, lemon juice, or cumin as needed.
3. Serve, drizzled with a little olive oil and sprinkled with a bit of cumin.
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