Recipe by Chef Heidi Fink
Chickpea Artichoke Hummus
- Prep time 15 mins
- Ready in 15 mins
- Yield 4 cups
The artichoke hearts add a delicious flavour and lighten the sometimes pasty texture of traditional hummus. This hummus freezes very well for up to 4 months.
- In the work bowl of a food processor, combine garlic, salt, tahini, lemon juice, and half of the olive oil. Process to a smooth paste.
- Add chickpeas and artichoke hearts and pulse a few times to combine. Now pour in the rest of the olive oil and puree, stopping to scrape down the sides as necessary. Add 60 ml (1/4 cup) water and process until smooth. Add additional water, if you like, to adjust the consistency.
- Hummous is traditionally served with more olive oil drizzled on top. It also looks fabulous sprinkled with paprika.
- Serve the hummous with an assortment of dipping foods: vegetable sticks (carrots, cucumber, snow peas, peppers, broccoli), pita wedges, crackers, rice crackers, or a variety of roasted vegetables.