Artichoke Chickpea Hummus Recipe

Ingredients for Artichoke Chickpea Hummus

• Artichokes
• 1 (14-ounce) can chickpeas (drained and rinsed)
• Greek Yogurt
• Water
• 1/4 cup lemon juice
• Dried Parsley
• 1/4 teaspoon salt
• Garlic Powder
• Chili Powder
• Cumin
• Paprika
• Cayenne

How to Make Artichoke Chickpea Hummus

1. Combine 1 (14-ounce) can chickpeas (drained and rinsed), 1 (14-ounce) can artichoke hearts (drained and quartered), 1/4 cup tahini, 1/4 cup lemon juice, 2 cloves garlic, 1/2 teaspoon ground cumin, 1/4 teaspoon salt, and 1/4 cup ice water in a food processor.
2. Process until completely smooth and creamy, scraping down the sides as needed. Add more ice water, 1 tablespoon at a time, if needed to reach desired consistency.
3. Taste and adjust seasonings as needed. Add more lemon juice for tartness, salt for saltiness, or cumin for earthiness.
4. Transfer the hummus to a bowl, cover, and refrigerate for at least 2 hours to allow the flavors to meld. Garnish with fresh parsley before serving (optional).
5. Serve with pita bread, vegetables, or crackers.