I love artichokes. I really do. I think it starts from the times that Mama would make them in the summer. All of my family–cousins, brothers, parents, aunts and uncles–would eat together every night and most nights, boiled artichokes were on the table. Normally with a side of drawn butter. Or French Onion Dip, straight from the fridge. Yum.
While boiled artichokes might still be my favorite, they are not the most convenient food to take on the go. So, as I’ve gotten more wise in the ways of easy lunch food, I’ve found other ways to incorporate them. They even had a cameo appearance in my Tuna and White Bean Salad a few weeks ago. This week, when I was contemplating what my take-it-to-go recipe would be, I was scrounging around my kitchen cabinets and there happened to be a can of artichoke hearts next to a can of chickpeas. Eureka! Artichoke hummus.
This was a great lunch! Different from what I normally eat but still very filling. I accompanied my hummus with baby carrots, chopped celery, and a chopped toasted everything bagel thin. It was nice to have all of the different dipping options.
- 1 15-ounce can of garbanzo beans (chickpeas), drained and rinsed
- 1 cup artichoke hearts, drained and rinsed
- 2 tablespoons tahini
- Juice of half a lemon (or more, to taste)
- 2 tablespoons extra virgin olive oil
- 1/4 cup water (optional, to thin it out)
- 1/2 teaspoon kosher salt
- Black pepper, to taste
- small squirt of Sriracha (optional, but kind of amazing)
- In a food processor, combine garbanzo beans, artichoke hearts, tahini, lemon juice, and olive oil.
- Process until smooth, adding water to thin if necessary. Add salt, pepper, and Sriracha (if using) to taste. Extra lemon juice or tahini may also be added if desired.
- Total time: 10 minutes
- Makes about 2 cups