Sunday, September 11, 2011
Lemon Artichoke Hummus
1 cup canned artichoke hearts packed in water, drained and dried
4 tablespoons lemon juice
1/4 cup water
6 tablespoons tahini, stirred well
2 tablespoons olive oil
1 (14oz) can of chickpeas, drained and rinsed
1 garlic clove
1/2 teaspoon salt
1/4 teaspoon lemon zest
pinch of cayenne
Combine lemon juice and water in small bowl. Whisk together tahini and olive oil in second bowl.
In a food processor, process the chickpeas, artichokes, garlic, salt, cayenne, and lemon zest in food processor until almost fully ground. Scrape down bowl with spatula. While machine is running, add lemon juice-water mixture in a steady stream through the feed tube. Scrape down bowl and continue to process for 1 minute. While machine is running, add the oil-tahini mixture in a steady stream through the feed tube; continue to process until smooth and creamy.
Spread into a bowl, garnish with olive oil, cayenne, and parsley. Serve with pita bread.