Artichoke-Lemon Hummus

Name: Artichoke-Lemon Hummus
Yield: Serves 8 (Makes about 2 cups)
Cuisine: Africa & Middle-East, Middle Eastern
Ingredients: 1 cup, drained canned or jarred artichoke heart packed in water, rinsed and patted dry; 4 tablespoons, juice (2 lemons); 1/4 cup, water; 6 tablespoons, tahini, stirred well (see note); 2 tablespoons, extra-virgin olive oil, plus extra for drizzling; 1 (14-ounce) can, chickpeas, drained and rinsed (see note); 1 small, garlic clove, minced or pressed through garlic press (about 1/2 teaspoon); 1/2 teaspoon, table salt; 1/4 teaspoon, grated lemon zest; Pinch, cayenne; 2 teaspoons, fresh parsley or mint

Side Dishes
Africa & Middle-East
Middle Eastern
Pasta, Grains, Rice & Beans
Fruits & Vegetables
Vegetables
Beans
Make Ahead
Vegetarian
Snacks

Appears in Cook's Illustrated May/June 2008

Hummus requires only a handful of ingredients and a few minutes to make—but that doesn’t mean it’s going to be good.

A cookbook recipe exclusively for All-Access members from The Complete Vegetarian Cookbook

SERVES 8 (Makes about 2 cups)

TIME 25 minutes, plus 30 minutes resting

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