National Hummus Day
Gather your food processor, lemon juice, garlic and olive oil. Lift your crackers and spreaders! It’s time to honor National Hummus Day on May 13. I love that it has been given a special designation. At one time, hummus was ho hum, but now it’s a go to snack and appetizer that can contain just about anything you can puree. This recipe is lemony and totally fresh tasting. There’s just a bit of heat on the back side that adds interest. It was the inspiration after finding a lowly can of artichoke hearts in the pantry. I’m so very glad it decided to hide itself for practice of this special occasion!
Lemon Artichoke Hummus
Yield: 2-1/2 cups
1 (14-ounce) can artichoke hearts, drained
1 (15-ounce) can chickpeas, drained
3 garlic cloves, peeled and minced
3 tablespoons olive oil
3 tablespoons lemon juice
1/2 teaspoon grated lemon zest
1/2 teaspoon cayenne or crushed red pepper
1/4 teaspoon salt
1/4 teaspoon black pepper
Chopped fresh parsley for garnish
Place the artichokes, chickpeas, garlic, oil, juice, cayenne, salt, and black pepper in the bowl of a food processor. Puree until smooth. Cover and refrigerate for at least 4 hours. Serve with Blue Corn Chips.