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Categories:Viewed: 39 - Published at: 7 years ago
Ingredients
- 19 ounces chickpeas, well drained
- 14 ounces artichoke hearts, drained and coarsely chopped
- 3 tablespoons olive oil
- 3 tablespoons tahini
- 2 tablespoons lemon juice (to taste)
- 2 -3 tablespoons cold water
- 3 tablespoons pesto sauce (store bought or homemade)
- 2 teaspoons cumin
- salt
- black pepper
Method
- Drain the chickpeas, rinse them well with cold water and drain again.
- Place the chickpeas and remaining ingredients in a food processor and pulse until smooth. Spoon the hummus into a serving bowl, cover and store in the fridge until ready to serve.
- To serve: drizzle the top of the hummus with a little extra olive oil and serve.
