Artichoke Hummus with Kalamata Olives

Artichoke Hummus 2

 

My original hummus recipe has been a standout favorite for a long time and my boys love to eat it as a snack with pita bread and veggies. We recently went to a wonderful hotel for a mini vacation over the summer and hummus was on the menu. Oddly enough, olives and artichokes are some of Daniel’s favorite foods and he decided he wanted this for lunch. Well, our waiter couldn’t keep up with the demand for pita bread to mop up the delicious hummus. Daniel asked me if I would be able to make this when we got home. So yes darling, here it is and I hope it is just as good.

 

Serves 10

15oz can garbanzo beans

15oz can white beans

8 pieces of artichoke hearts (they normally come quartered in a can or frozen) leave the rest for serving

2 garlic cloves, minced

Juice of 2 lemons

2 tablespoons tahini paste

1 teaspoon honey

½ teaspoon salt

½ teaspoon cumin

1/8 teaspoon cayenne pepper

1/3 cup extra virgin olive oil plus a little extra for serving

 

1 Packet of pita bread

 

Drain and rinse the cans of beans and pulse in a food processor until mashed. Add the minced garlic, lemon juice, tahini, honey, salt, cumin and cayenne. Pulse together and start to run continuously as you slowly pour in the olive oil. The hummus will be lovely and smooth.

Add the artichoke quarters and pulse to your desired consistency. I like mine to be smooth as the boys will eat what they can’t see but noticeable chunks of artichoke would be incredible in the hummus too.

Chop up the leftover artichoke pieces and mix in the Kalamata olives with a small glug of olive oil. Marinated artichokes haven’t made it as a favorite for Daniel but I can guarantee they are delicious as a topping as well.

Top the hummus with the Mediterranean mixture and serve with warmed pita bread and your favorite crisp, dry white wine.

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