Artichoke and Caper HummusPosted: June 9, 2011
I had about 10 minutes of free time last night, which is really all it takes to make this delicious dip! I happened to pick up a jar of artichokes hearts the other day and I thought, “What better way to enjoy them than in some hummus?” The great thing about this particular recipe is that there was no need to add any olive oil, therefore the fat in this hummus is much lower than in other varieties.
1 15 oz can Chickpeas, drained, reserve liquid
2 tbsp Garlic, minced
3 oz Artichoke Hearts
1 tbsp Capers, with some of the packing liquid
1 tsp Cumin
Juice from One Lemon
1 tsp Salt
Olive Oil to thin (if necessary)
1) Place all ingredients into a food processor, including the reserved bean liquid and blend until you reach desired smoothness. Slowly drizzle in Olive Oil if you find it to thick for your taste (but I really didn’t need it for this one).
That’s it, all done! Enjoy with veggies, crackers, breads, etc!