When pureed with chickpeas, marinated artichoke hearts (plus some of their liquid) come together to form a perfectly textured dip. Their vinegary flavor adds brightness and tang to an otherwise classic recipe.
1 (15.5-ounce) can chickpeas, rinsed and drained
1 (12-ounce) jar marinated artichoke hearts, marinating liquid drained and reserved
1 small garlic clove, crushed
1/4 cup extra-virgin olive oil, plus more for drizzling
Kosher salt, to taste
Freshly ground black pepper, to taste
How to Make It
Combine chickpeas, artichoke hearts, garlic, and 2 tablespoons artichoke marinating liquid in a food processor. Discard remaining marinating liquid. Process until smooth, about 1 minute and 30 seconds, stopping to scrape down sides as needed. With processor running, slowly pour oil through food chute until incorporated, about 20 seconds. Scrape mixture into a medium bowl, and season with salt and pepper; drizzle with oil. Serve hummus with crudités, pita chips, toasted bread, or crackers.
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