HUMMUS - Chickpeas and Artichoke
Our Chickpeas and artichoke Hummus is prepared with organic ingredient and it's tangy, thanks to the tahini, with notes of bright, fresh lime.
It's perfect for prepared appetizer, sandwiches or for lunch with tomatoes, cucumbers and pita bread.
- Difficulty:
- Serving: 2
- Preparation: 20
- Cook time: 10
- Passive time: 10
Ingredients
- 1 jar Boiled Chickpeas
- 1 jar Artichoke Spread
- 2 limes cup lime juice
- 1 teaspoon Paprika
- 4 tablespoons Extra-Virgin Olive Oil
- 3 teaspoons Tahini
- to taste Pepper
- to taste Sea Salt
- 2 Dried tomatoes
- Chopped fresh parsley
- Lime rind
Methode
- In a food processor or high-powered blender, combine the lime juice, 15 oz boiled chickpeas, 2 tablespoons Extra-Virgin Olive Oil, sea salt, pepper to taste.
- Process until to have a soft cream (if the cream was thick you can add 1 to 2 tablespoons more ice water) then add 4.58 oz artichoke spread, 2 tablespoons Extra-Virgin Olive Oil, 1 and 1/2 teaspoon Paprika, 3 teaspoons Tahini, taste and adjust as necessary.
- Let the mixture rest for 10 minutes, then put the hummus into a serving platter.
- Top with garnishes and serve. Leftover hummus keeps well in the refrigerator, covered, for up to 1 week.
