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Categories:Viewed: 74 - Published at: 7 years ago
Ingredients
- 1 14 oz can artichoke hearts packed in water, drained, rinsed and sqeezed to remove some of the liquid
- 1 14-ounce can chickpeas or white beabs , drained and rinsed
- 4 Tbsp grapefruit juice or lemon juice
- 1/4 cup water
- 4 tablespoons tahini
- 2 tablespoons extra-virgin olive oil
- 2 garlic cloves , minced or pressed
- 1 tsp salt
- grated lemon zest or
- Sumac, or fresh parsley or mint
Method
- Process chickpeas, artichokes, garlic and salt in food processor until almost fully ground, about 15 seconds.
- Scrape down bowl with rubber spatula.
- With machine running, add lemon juice and water in steady stream through feed tube.
- Scrape down bowl and continue to process for 1 minute.
- Combine oil and tahini in a small measuring cup.
- With machine running, add oil-tahini mixture in steady stream through feed tube; continue to process until hummus is smooth and creamy, about 15 seconds, scraping down bowl as needed.
- Transfer hummus to serving bowl.
- Sprinkle sumac, parsley or mint over surface, cover, and let stand until flavors meld, at least 30 minutes.
