Homemade Lemon Artichoke Hummus Recipe
Originally from Cooks Illustrated. Possibly the best hummus I have ever had, homemade or store-bought. The artichoke and lemon give this hummus recipe a great tangy kick. A must try!
Ingredients
- 1 cup canned artichoke heart rinsed, dried & chopped
- 4 tbsp lemon juice 2 lemons
- 1/4 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
- 1/2 tsp salt
- 1/4 tsp lemon zest
- 1/2 tsp cayenne pepper divided
- 2 tsp fresh parsley
Instructions
- Set aside 1/4 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, 3/4 cup artichokes, garlic, salt, 1/4 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 1/4 tsp cayenne pepper.
- Set stand at least 30 minutes, then drizzle with olive oil before serving.