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Chickpea, Artichoke & Fresh Herb Hummus

Chickpea, Artichoke & Fresh Herb Hummus

Yes, we’ve been around the hummus block a time or two but I had a garden bursting with herbs and a can of chickpeas standing alongside a can of artichoke hearts in the cupboard, so, well, you know how this goes. This is full of bright, herby flavor and the satisfying creaminess we expect from hummus. Great on a sandwich or crackers, this will help anyone who’s become bored with their hummus game, plus give you a great medium for some herbs that are looking for a home. I don’t make hummus with oil, but if you want a richer or more traditional version, replace some or all of the water with extra virgin olive oil.
 
Speaking of great food, check out our e-book, Fun, Festive and Fabulous Vegan Holidays for Everyone: Recipes, Puns, Historic Lore, Tips and More to Help You Celebrate Without Compromise, and I think you will LOVE it. We cover ten celebrations along with more than 70 previously published and brand-spanking-new recipes – all vegan and gluten-free – that are designed for everyone from beginning to more experienced cooks to recreate in their own kitchens with ingredients that are easy to access, helping you to live it up, vegan style. Whether you’re vegan or omnivorous, whether you celebrate certain holidays or not, you will find dozens of really fun, delicious and damn impressive recipes to enjoy year-round, along with puns, historic lore, advice and so much more to keep you interested. So much value-added! Vegan Holidays for Everyone is for everyone who likes to enjoy great food without compromise.

 

Chickpea, Artichoke & Fresh Herb Hummus

15.5 ounces cooked chickpeas, drained and rinsed
cup water-packed artichoke hearts, drained and rinsed
4 tablespoons tahini
1 tablespoon fresh lemon juice
3 teaspoons minced garlic
1 cup roughly chopped fresh herbs
(I used chives and basil but dill and parsley would also be great)
Salt and pepper, to taste
Cayenne powder, to taste
(optional)
Water for smoothness
(I used about cup)


Add chickpeas, artichoke hearts, tahini, lemon and garlic to a food processor. Process until desired smoothness, then add the herbs, salt and pepper and optional cayenne powder. Pulse until the herbs are well-chopped and integrated. Add water and/or olive oil if necessary for taste and smoothness.



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