Eileen’s Artichoke Lemon Hummus
I made this recipe up on the fly one summer day when I was having friends over. Many hummus recipes are too thick and pasty for me, almost so thick you couldn’t dip with them. I wanted something a bit more refreshing for the summer. This has been such a hit with my kids I make it almost all the time instead of regular hummus.
Makes 20+ portions. You can easily cut this in half if you have a smaller family… or don’t want to eat hummus for every meal! 😉
Two 15 oz can chick peas (garbanzo beans), drained
1 cup tahini (sesame paste)
½ cup olive oil
1 lemon, juiced
4 cloves garlic
1 can drained artichoke hearts– NOT the kind in oil, the canned kind
1 pinch red pepper flakes or Aleppo Pepper
sea salt
ground black pepper
Put all in food processor. This is a recipe that the amounts aren’t crucial; add more garbanzos, less artichokes, whatever. Add more ground red pepper flakes to make it spicier.
Serve with crackers (no wheat!) or veggies (much healthier!). Drizzle Olive Oil on top before serving.
Makes lots, but your kids will eat it up.
Happy New Year!
