For this recipe, I started with our Artichoke Hummus recipe and substituted roasted garlic in place of the fresh garlic. The result is delicious!
Serve with Pan-Grilled Pita Wedges, pita chips, and/or fresh veggies for dipping.
1 (15-ounce) can chickpeas, drained, reserving the chickpea liquid
1 (14.5 ounce) can artichoke hearts, drained and quartered
2 or 3 cloves roasted garlic, to taste
2 tablespoons extra virgin olive oil
2 tablespoons freshly squeezed lemon juice
1 1/2 tablespoons tahini
Put all ingredients in a blender or food processor, including 2 tablespoons of the chickpea liquid. Puree until fairly smooth. If too thick, add more chickpea liquid, 1 tablespoon at a time.
Serve at room temperature or lightly chilled.
-- 8 appetizer servings