Wednesday, August 12, 2009

Food: Rosemary Artichoke Hummus

Food: Rosemary Artichoke Hummus
Originally uploaded by Sanctuary-Studio

Very Rosemary-y. I like it but I love Rosemary so others might find it a little overpowering.

From The Inadvertent Gardener:

Rosemary-Artichoke Hummus

2 cloves garlic
3 or 4 Tbsp. fresh rosemary, roughly chopped
1 15 oz. can chickpeas
1 15 oz. can quartered artichoke hearts
The juice of one lemon
Three Tbsp. extra virgin olive oil
Salt to taste

Combine the garlic and rosemary in the bowl of a food processor. Pulse 8 to 10 times to chop.

Add the chickpeas, artichoke hearts and lemon juice to the bowl of the food processor. Process for approximately 30 seconds. Scrape the bowl and process again while drizzling in the olive oil. Feel free to add extra olive oil if you do not feel like it’s smooth enough.

Add salt to taste and serve with crackers, bread or vegetables for dipping.

1 comment:

  1. sounds like a desert dream...adding to the playa grocery/make ahead list!


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