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Adventures in food for curious cooks.

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.

Have Fun!