Mar­i­nated Ar­ti­choke Hum­mus

Food & Wine - - RECIPES -

TO­TAL 10 MIN; MAKES 2 CUPS

When pureed with chick­peas, mar­i­nated ar­ti­choke hearts (plus some of their liq­uid) come to­gether to form a per­fectly tex­tured dip. Their vine­gary fla­vor adds bright­ness and tang to an oth­er­wise clas­sic recipe. 1 (15.5-oz.) can chick­peas, rinsed and drained 1 (12-oz.) jar mar­i­nated ar­ti­choke hearts, mar­i­nat­ing liq­uid drained and re­served 1 small gar­lic clove, crushed 1/4 cup ex­tra-virgin olive oil, plus more for driz­zling Kosher salt, to taste Freshly ground black pep­per, to taste Com­bine chick­peas, ar­ti­choke hearts, gar­lic, and 2 ta­ble­spoons ar­ti­choke mar­i­nat­ing liq­uid in a food pro­ces­sor. Dis­card re­main­ing mar­i­nat­ing liq­uid. Process un­til smooth, about 1 minute and 30 sec­onds, stop­ping to scrape down sides as needed. With pro­ces­sor run­ning, slowly pour oil through food chute un­til in­cor­po­rated, about 20 sec­onds. Scrape mix­ture into a medium bowl, and sea­son with salt and pep­per; driz­zle with oil. Serve hum­mus with cru­dités, pita chips, toasted bread, or crack­ers.

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.