Chickpea and Artichoke Hummus

Hummus is such a wonderful food. So versatile in terms of how to make it and also in what you can do with it. Chickpea and Artichoke Hummus is good with crackers, with chips, with veggies, on a wrap, a sandwich, on pasta….the list goes on and on.

We eat a lot of hummus at our house and to be honest I make it a bit different every time. Its more of an art than a science.

This recipe is just a starting point, add ingredients, take out ingredients…your choice. Experiment, have fun and most of all stay healthy with hummus!

OK my friends this is what I did this time….

Chickpea and Artichoke Hummus

What you’ll need:

I make a big batch because we eat a lot of it. You can divide everything in half, if you don’t want to make as much. It will last in the fridge for at least a week.

• 

  2 cans of chickpeas (drained)

• 1 c of Artichoke Hearts – canned without or without oil, your choice
• 1 bunch cilantro (organic if possible)
• 3 T Peanut Butter (raw if possible, any nut butter would do)
• 2 T Lemon Juice (fresh and organic if possible)
• 1.5 t ground cumin
• 4 T Hot Sauce
• 4 cloves of garlic
• 1/4 t salt

How to make the hummus:

1. 

   This is the best part, its so easy. Basically I throw everything except 1/4 c of the Artichoke Hearts into my food processor and process until smooth and creamy. You could also use a blender if you don’t have a food processor.

2. Once its ready, I add the last 1/4 of Artichoke Hearts (chopped) on top for decoration. Easy, simple and delicious!
3. Place the hummus in an airtight container and put in fridge until ready to use.