Artichoke-Lemon Hummus

Name: Artichoke-Lemon Hummus
Ingredients: 1 cup drained canned or jarred artichoke heart packed in water, rinsed and patted dry; 4 tablespoons juice (2 lemons); 1/4 cup water; 6 tablespoons tahini, stirred well (see note); 2 tablespoons extra-virgin olive oil, plus extra for drizzling; 1 (14-ounce) can chickpeas, drained and rinsed (see note); 1 small garlic clove, minced or pressed through garlic press (about 1/2 teaspoon); 1/2 teaspoon table salt; 1/4 teaspoon grated lemon zest; Pinch cayenne; 2 teaspoons fresh parsley or mint

www.americastestkitchen.com

Keywords

Side Dishes
Vegetarian
Middle Eastern
Pasta
Grains
Rice & Beans
Make Ahead
Beans
Fruits & Vegetables
Africa & Middle-East
Snacks
Vegetables

View full recipe on www.americastestkitchen.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.

Share this recipe:

Ingredients

1 cup drained canned or jarred artichoke heart packed in water, rinsed and patted dry
4 tablespoons juice (2 lemons)
1/4 cup water
6 tablespoons tahini, stirred well (see note)
2 tablespoons extra-virgin olive oil, plus extra for drizzling
1 (14-ounce) can chickpeas, drained and rinsed (see note)
1 small garlic clove, minced or pressed through garlic press (about 1/2 teaspoon)
1/2 teaspoon table salt
1/4 teaspoon grated lemon zest
Pinch cayenne
2 teaspoons fresh parsley or mint