About the Recipe
What You'll Love
Ingredients
1 can chickpeas (19 fl oz)
1-2 garlic cloves
1/2 cup Tahini
2 lemons, juiced
1 cup artichoke hearts
1/4 cup Olive oil
1/4 cup aquafabe
1/4 cup water
1 teaspoon cumin
1/2 teaspoon salt
Garnish:
1/2 Pomegranate
1 bunch of cilantro
Preparation
Drain and rinse chickpeas (reserving some of the chickpea liquid or aquafabe). Juice the lemons. No need to remove the skins of the chickpeas, they will nicely cream together once blended.
Add Tahini and lemon juice to the blender and blend until well combined .
Add in chickpeas, garlic, cumin, salt, olive oil and aquafabe. Note: use one clove of garlic for a more subtle taste. If you like more garlic punch, add in both cloves. Blend until everything is nicely puréed and has a creamy consistency. (I turn the blender off every few seconds to scrape any chunky bits from the sides until everything is well incorporated).
Add in artichoke hearts and water. Blend until smooth. If you find it too thick, you can always add in more water or aquafabe until you reach your desired consistency.
Transfer to a bowl and garnish with pomegranate seeds and cilantro. Don't be shy with the garnish. In my books, the more the better. The pomegranate seeds add a wonderful texture with these surprise tart and sweet, little juicy bursts within the creamy lemon garlic flavors of the hummus. This dish is a perfect dip for homemade pita or tortilla chips or any vegetable on a party crudité platter.
To store, simply transfer to an airtight container and keep in the fridge for up to four days or freeze for up to three months.