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.


About Hlo

I love to read, learn, cook, eat, write, draw, and walk. I am finishing up my schooling as a neurosomatic therapist and look forward to integrating my interests in the body, mind, spirit, movement into a therapeutic modality that helps people fall in love with their bodies and find joy in living well, simply, and with ease.
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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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