Can you ever go wrong with hummus?
Of course the answer is no! But how can you make it even better? How about throwing in one of those grilled artichokes from last week! Please and thank you! What makes this recipe even better is using all the remaining artichoke petals as a vehicle for this delicious hummus!
Artichokes dipped in artichoke hummus! Does it get any better for an artichoke lover?
- 1 can chickpeas
- 2 tbsp tahini
- 1 tbsp olive oil
- 1 clove garlic
- 1 tbsp pine nuts
- 1/2 lemon
- 1 artichoke heart
Rinse the chickpeas, remove the skin if you wish.
In a food processor, add the chickpeas, tahini, olive oil, minced garlic, and lemon juice.
Cook the artichoke. (I used a precooked artichoke from earlier this week).
Add the artichoke heart to the food processor.
Pulse until high until the ingredients are well combined.
To serve, grill flatbread, clean radishes, and use the the artichoke petals.
To cook the artichokes see my recipe from last week.
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