Artichoke Walnut Hummus


I just made the most delicious hummus.  In the food processor, I combined an almost full can of rinsed garbanzo beans that had been chilling in the fridge for a couple of days, 1/3 cup tahini, 1 full fresh squeezed lemon + enough water from some canned artichokes to make up 1/4 cup, 1/2 teaspoon of Real Salt, 2 cloves of garlic, 3 or 4 canned artichoke hearts, a swirl of olive oil, a hefty pinch of cayenne pepper and about 6 walnut halves.  I blended the crap out of it for a few minutes.

We have no tortilla chips, so I spread some of the hummus on brown rice cakes.  DEEEELICIOUS.

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About hlofromcello

I love to run, bike, read, and eat. I love to make paleo food and write about making paleo food.
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One Response to Artichoke Walnut Hummus

  1. Tim says:

    I concur on the deliciosity of the hummus! And brown rice cakes are a huge improvement over the garden variety notorious white rice sponge cakes. You now need to come up with a non-descriptive and arbritary name for the hummus, like Rufus.

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