I have a confession, but you have to promise that we can still be friends, okay?
Up until a day or two ago, I had never had hummus.
Hello? Are you there? Please don’t go away just yet, because I have a delightful surprise for you. Nicole over at Pinch My Salt posted a recipe for Artichoke Hummus a few weeks ago and, due to my obsession with artichokes, I decided to give it a try. See the picture-proof above? Okay. Good. Friends?
Because Oh. My. Laws. This is absolutely fantastic. I looked in 3 grocery stores before I found “tahini paste” buried with the organic peanut butter so I will agree with hummus-lovers that this stuff is bonafide Health Food. Now, someone needs to tell me what to eat with hummus besides the six two whole-wheat tortilla’s I had in the fridge. Seriously. Because if you don’t help I’ll just end up eating this stuff with a spoon…not that there is anything wrong with that. (Note: I added a bit more garlic and a bit more salt–this post has those adjustments.)
Artichoke Hummus (original recipe: Pinch My Salt)
1 15-ounce can of garbanzo beans (chick peas), drained & rinsed
1 6.5-ounce jar of artichoke hearts, drained & rinsed
2 clove garlic, minced or pressed
2 tablespoons roasted tahini (sesame paste)
juice from half of a lemon
2 tablespoons olive oil
1/4 cup water
1 teaspoon sea salt
Combine all ingredients in the blender and puree until smooth, you will probably have to use a rubber spatula to scrape down the sides a bit…or a lot. Nicole says to spread the hummus out on a plate, drizzle with olive oil and fresh bits of parsley and then eat…I didn’t make it quite that far (see above: guzzling artichoke hummus with six two whole wheat tortillas).