WEEKDAYS 1e|12c|p

Artichoke Hummus

Michael Symon
Servings: 4
0 to 15 min

Put a little spin on classic hummus with this recipe!

  • Ingredients
  • step-by-step directions
Artichoke Hummus
  • 2 tablespoons olive oil (plus 1/2 cup, divided)
  • 2 cups artichokes hearts (frozen & thawed)
  • 1 can Hatch green chilis (4 ounces, or 2 jalapenos seeds removed and chopped)
  • 2 cloves garlic (roughly chopped)
  • 1/3 cups white sesame seeds (ground to a paste in a small food processor or mortar and pestle)
  • 1 can chickpeas (drained and rinsed, 15 ounces)
  • 2 lemons (juice and zest)
  • grilled pita bread (for serving)
  • Kosher salt and freshly ground black pepper (to taste)
  • In a large sauté pan at 2 tablespoons olive oil and heat over medium heat. Add artichokes, chilies and garlic. Season with Kosher salt and cook, stirring occasionally, until vegetables are slightly browned, about 5 minutes.
  • In the bowl of a food processor, add the chickpeas, sesame paste, artichoke mixture, lemon juice, lemon zest and 1/2 cup olive oil and puree until smooth. Season with Kosher salt and freshly ground black pepper.
  • For the pita: heat a grill pan over medium-high heat.
  • Brush the pita with olive oil. Place on the grill and cook until warm and charred on both sides, about 3 minutes per side. Serve with hummus.
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