Marinated Artichoke Hummus
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.