Update my dinner status, I'm making this tonight.
13 chefs marked this as Favorite
Servings: 4 Servings
Total Time (median): 0 : 10 Active Time: 0 : 10
US/Metric: [convert to metric]
Ingredients
- 1 can (19 ounce 560ml) chickpeas
- 1 can (14 ounce 410ml) artichoke hearts, drained and coarsely chopped
- 3 tablespoons (50ml) extra virgin olive oil plus some for drizzling
- 3 tablespoons (50ml) tahini
- 2 tablespoons (30ml) fresh lemon juice or to taste
- 2 tablespoons (30 to 50ml) cold water
- 3 tablespoons store bought or home made pesto
- 2 tablespoons (10ml) ground cumin
- 1 *salt and freshly ground black pepper to taste
Preparation
Drain the chickpeas, rinse them well with cold water, and drain well 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. When ready to serve, drizzle the top of the hummus with a little extra virgin olive oil and serve
*best served with warm wedges of pita bread, crisp, raw vegetables.
