Lemon Artichoke Hummus

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.

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