Artichoke Pesto Hummus
"Serve this dip with warm pita bread wedges or raw vegetables. Hummus makes a nice change from mayo in sandwiches"
- Ready In:
- 10mins
- Ingredients:
- 10
- Yields:
-
2 1/2 cups
ingredients
- 19 ounces chickpeas, well drained
- 14 ounces artichoke hearts, drained and coarsely chopped
- 3 tablespoons olive oil
- 3 tablespoons tahini
- 2 tablespoons lemon juice (to taste)
- 2 -3 tablespoons cold water
- 3 tablespoons pesto sauce (store bought or homemade)
- 2 teaspoons cumin
- salt
- black pepper
directions
- Drain the chickpeas, rinse them well with cold water and drain again.
- Place the chickpeas and remaining ingredients in a food processor and pulse until smooth. Spoon the hummus into a serving bowl, cover and store in the fridge until ready to serve.
- To serve: drizzle the top of the hummus with a little extra olive oil and serve.
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Reviews
-
Delicious! I had made arugula pesto from another recipe on Zaar, so I used that and halved the recipe so it would fit in our small food processor (and since it was only for the two of us--picky kids!). Since the recipe doesn't have garlic, I used an extra tablespoon of pesto to give it a little more zing. We ate it with Naan bread from Trader Joe's.
