
Chickpea Artichoke HummusRecipe by Chef Heidi Fink 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. Ingredients 1 large can (796 ml) chickpeas, drained and rinsed (about 3 cups) 1 can (398 ml) artichoke hearts (NOT marinated), drained and rinsed 3 to 5 cloves garlic, peeled and cut in half 2.5 ml (1/2 tsp) salt 60 ml (4 Tb) tahini (sesame seed paste) 45 ml ( 3 Tb) freshly squeezed lemon juice 125 ml (1/2 cup) extra virgin olive oil 60 to 120 ml (1/4 to 1/2 cup) water, as needed Directions 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.

Chickpea Artichoke HummusRecipe by Chef Heidi Fink

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.

Ingredients

1 large can (796 ml) chickpeas, drained and rinsed (about 3 cups)
1 can (398 ml) artichoke hearts (NOT marinated), drained and rinsed
3 to 5 cloves garlic, peeled and cut in half
2.5 ml (1/2 tsp) salt
60 ml (4 Tb) tahini (sesame seed paste)
45 ml ( 3 Tb) freshly squeezed lemon juice
125 ml (1/2 cup) extra virgin olive oil
60 to 120 ml (1/4 to 1/2 cup) water, as needed

Directions

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.