ARTICHOKE PESTO HUMMUS

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Artichoke Pesto Hummus image

Serve this dip with warm pita bread wedges or raw vegetables. Hummus makes a nice change from mayo in sandwiches

Provided by Abby Girl

Categories     Beans

Time 10m

Yield 2 1/2 cups

Number Of Ingredients 10

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

Steps:

  • 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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