I love hummus. On World Vegan Day last year, I celebrated by having a hummus party, and I already have two hummus recipes on here: Sriracha Hummus and Jalapeno Hummus. Clearly, (spicy) hummus and I are involved.
Below is my latest hummus creation, featuring artichokes which are packed with vitamin C and the stress-relieving magnesium. Also, because the artichokes have so much liquid, you don’t need to add any oil, so this is a lower-fat recipe! Although I am partial to fat…
Garlic Artichoke Hummus
3 cups cooked chickpeas
3 tablespoons tahini
1 tablespoon cumin
1 teaspoon paprika
½ teaspoon coriander
¼ teaspoon salt
1 teaspoon black pepper
Juice of 1 lemon
2 roasted cloves of garlic (preferable) or 1 clove raw garlic
1 14 oz can artichokes (I like Native Forest, which has no BPA) or 3 steamed artichokes
Add all ingredients to food processor or high powered blender and let ‘er rip! Blend for 1 to 2 minutes, pulse a few times, scrape down sides, etc. Taste—add more salt, pepper or lemon to taste. If your hummus is thicker than you would like, add either 3 tablespoons of oil (one at a time) or ¼ cup of water. Add these slowly, while your machine is running, so that you don’t thin it down too much.
Move hummus to bowl, sprinkle with paprika and slice up some crudites to serve. Or just shovel it into your mouth.