I know that I have told you that most of my new roommates are vegetarians, but I don’t think I have told you that I finally am living with a fellow foodie! Kelcey is my good friend from high school; I can’t even go into all the stories that we have from the past seven years. She is a nutrition major, works at whole foods and does personal chef work for people around Boulder- can’t get much better than that right? I have never lived with someone who has a passion for cooking too, so obviously I am excited about this! I am also excited to see her vegetarian recipe ideas, since I mainly focus my meals around meat. I know that some more veggie recipes will make some of you very happy, so stay tuned! Either way, Kelcey and I wanted to make hummus for our other roommate’s 21st birthday, yes another 21st.
Kelcey had this amazing lemon-artichoke hummus recipe idea from Cooks Illustrated that was AMAZING! I am in love with artichoke, especially now that I know how to trim one myself, haha. Although I decided it is not worth the money and time to trim your own, I think it is smarter to buy the canned hearts. Lucky for me, Kelcey made another batch of this this week, so I have been eating even more of it! The artichoke and lemon give a great citrusy, tangy kick. I’m telling you, this is probably the best hummus I have ever had.
- 1 cup canned artichoke heart (rinsed, dried & chopped)
- 4 tbsp lemon juice (2 lemons)
- ¼ cup water
- 6 tbsp tahini (stirred well)
- 2 tbsp olive oil (plus extra for drizzling)
- 1 (14 oz) can chickpeas (drained & rinsed)
- 1 clove garlic (minced)
- ½ tsp salt
- ¼ tsp lemon zest
- ½ tsp cayenne pepper (divided)
- 2 tsp fresh parsley
- Set aside ¼ cup of the artichokes for garnish.
- In a small bowl, combine the water and lemon juice. In another bowl, whisk the tahini and olive oil together.
- In a food processor, blend the chickpeas, ¾ cup artichokes, garlic, salt, ¼ tsp cayenne pepper and lemon zest (about 15 seconds). Use a spatula to scrape ingredients off the sides of the bowl.
- Turn the processor on and add the lemon water slowly through the top. Scrape the sides again and continue to blend (about 1 minute).
- Again, turn the processor on, slowly add the tahini oil mixture, and process until smooth (about 15 seconds), continuing to scrape the sides of the bowl.
- Place the hummus into a bowl and garnish with the extra artichokes, parsley and ¼ tsp cayenne pepper.
- Set stand at least 30 minutes, then drizzle with olive oil before serving.