The creamy, nutty, earthy and slightly bitter taste is from the key ingredient—tahini. Tahini is ground sesame paste made from sesame seeds and is rich in heart-healthy monounsaturated fats.
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- 14 ounce can of artichoke hearts rinsed and drained
- 15 ounce can of chickpeas rinsed and drained
- 2 tablespoons tahini
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh garlic, minced
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon cumin
- 1/2 teaspoon hot paprika or cayenne pepper
- 1 cup of fresh basil, chopped
- • Combine everything in a food processor except basil and pulse until smooth! Garnish top with basil.
- • This goes great with warm pita bread or pita chips, on top of salads instead of meat, as a dip with raw veggies, in sandwiches and wraps. For a fun appetizer, fill hard boiled egg whites with this yummy hummus instead your traditional “deviled” egg filling!
- • I personally love the brininess the juice from artichoke hearts lends, so I don’t rinse them.
- • Always hand cut basil. Kitchen shears would be ideal but a sharp knife will do.
- • Let it run in the processor for a minute or two until it's smooth and fully combined.
- • Lastly, drizzle just a little extra virgin olive oil over the top and a sprinkle of sea salt before serving!
The Health Journal http://www.thehealthjournals.com/