Thursday, May 27, 2010

EASY DELICIOUS VEGAN | Artichoke and Olive Hummus

If you've ever been stuck behind an office computer at 1 p.m. with a still-growing list of tasks to accomplish and hardly enough time to accomplish them, you know how important an easy, pre-made lunch can be.

This hummus recipe kills three birds with one stone: pure vegetarian, simple and incredibly tasty. Make it on Sunday night and use it in wraps, as a dip or with homemade falafel throughout the week.



1 15oz can garbanzo beans (drained)
1 14oz can artichoke hearts, in water (drained)
1/3 cup black olives, chopped (set some aside for garnish)
1 tablespoon tahini
1 clove garlic
Juice of 1 lemon
1/2 teaspoon salt
1/4 cup extra virgin olive oil

Make the hummus: Turn on a food processor fitted with the steel blade and drop the garlic down the feed tube; process until it's minced. Add the rest of the ingredients except olive oil to the food processor and process until the hummus is coarsely pureed. Continue processing and slowly pour in olive oil until well combined and mixture reaches desired consistency. Taste, for seasoning. Transfer to a bowl, top with remaining chopped olives and serve chilled or at room temperature.

(If you don't have a food processor, you can make your hummus in a blender but it will take longer and be more difficult.)

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