Artichoke Hummus

Artichoke Hummus

  • 2 x 400g cans of chickpeas
  • 6 Tbsp. liquid from the cans
  • 200g marinated artichoke hearts, drained
  • 4 tsp tahini
  • 1 Tbsp. crushed garlic
  • 1 tsp salt
  • 6 Tbsp. extra virgin olive oil
  • 4 Tbsp. lemon juice
  • Paprika
  • Chopped coriander or parsley leaves


  1. Rinse the chickpeas and add to the blender with the tahini, artichokes, garlic, salt, lemon juice and liquid.
  2. Blend until smooth then slowly add the oil while the blender is running.
  3. Chill in the refrigerator before serving
  4. Serve sprinkled with paprika and chopped herbs.



About Alan

Alone in a sea of spinifex.
This entry was posted in accompaniment, Side dish, Traditional, Vegetarian and tagged , , . Bookmark the permalink.

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