This recipe is wonderfully light and a perfect accompaniment to other Mediterranean inspired dishes. The bright notes of lemon shines through with lemon juice and lemon zest used while the flavor of artichoke lies in the background. Served with various vegetable crudite or pita bread, this makes for a healthy snack.
Lemon Artichoke Hummus
recipe adapted from RecipeThing
1 cup artichoke hearts, packed in water, rinsed, patted dry& chopped
1/4 cup fresh lemon juice
1/4 cup water
6 tablespoons tahini , stirred well
2 tablespoons extra-virgin olive oil
1 14 oz-can chickpeas , drained and rinsed
1-2 garlic cloves, minced or pressed through garlic press
zest of 1 lemon
1/2 teaspoon table salt
1/4 teaspoon cumin
1 tablespoon fresh parsley
pinch of paprika for garnish
Whisk together tahini and 2 tablespoons oil in second small bowl or measuring cup.
Process chickpeas, 3/4 cup chopped artichokes, garlic, lemon zest, salt, cumin, cayenne, and parsley in food processor until almost fully ground, about 15 seconds. Scrape down bowl with rubber spatula and add the lemon juice and water. Continue processing for another minute. 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 reserved artichokes and paprika over surface, cover with plastic wrap, and let stand until flavors meld, at least 30 minutes. Drizzle with olive oil and serve.