Jack's Artichoke Olive Hummus
From our friend Jack. Artichokes, olives and sun-dried tomatoes make this a unique and delicious alternative to classic hummus.
2 15-ounce cans of unsalted chickpeas, drained (also called "garbanzo beans")
1 can artichoke hearts, rinsed
1 1/2 teaspoons cumin
2 Tablespoons chopped parsley
1/2 teaspoon black pepper
Juice from 1 lemon
3 sun-dried tomatoes
6-8 pitted Calamata olives
1 large (or 2 small) clove garlic
1/3 cup extra virgin olive oil (plus more if needed)
Coarse salt to taste
1. Put all ingredients in the bowl of a food processor and blend thoroughly (a blender is not recommended). If the mixture does not seem smooth enough, drizzle more olive oil (a little at a time) into the mixture with the food processor running.
2. Turn off the food processor and taste. Add a bit of salt if needed to balance the flavors, and blend again.
3. Your Artichoke Olive Hummus is ready! You can serve it spread onto a plate (the traditional presentation), or in a dish for dipping. Either way, drizzle a bit of olive oil on top. You may garnish it with a bit of chopped parsley on top.
Serve with pita bread, crackers, veggies, or spread on a sandwich.