Making a new variety of hummus

I’ve previously written about making healthy hummus. This week, I made a new flavor based on hummus that I bought in the grocery store and liked. Artichoke hummus!

I purchased grilled marinated artichokes and used them in my normal healthy hummus recipe.

I like to use dried chick peas and hydrate them in a pot of water overnight. Just before combining all ingredients in my food processor, I boil the chick peas for a while to get them extra soft.

For this batch, I combined:

  • half a jar of artichokes and some of their oily juice
  • chick peas
  • plain yogurt
  • a couple squeezes of lemon juice
  • a dash of: kosher salt, oregano, and parsley
  • two cloves of garlic
  • a small splash of olive oil
I ran the ingredients through my food processor and taste tested the hummus. I go light on the yogurt at first and then add spoonfuls until the hummus has the right consistency. I find that I actually run the food processor for quite a while to make sure that the hummus is nice and smooth. Keep in mind that the flavors will intensify in the fridge overnight.
I then use the hummus as the basis for my lunch sandwiches throughout the week. Sometimes I dip in pretzels for a snack. Yum!

 

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