Artichokes are one of my favorite veggies out there!! I would put hummus in quotes, but I don’t want to start annoying you with quoting all of my blog headings. The only thing that doesn’t truly make this hummus is the fact that it doesn’t contain chickpeas, or any peas/beans for that matter. Which, you’ve guessed it, makes it easier for you to digest! I shamefully admit that I used jarred artichokes for this recipe, though I guess it’s better than canned. You should definitely wander over to the freezer aisle to see if there are any that you can thaw out ahead of time, my grocery store apparently isn’t ready to add artichokes to it’s freezer aisle. Until then I will continue on with the jarred ones on lazy days and cook my own on not so lazy days. Either way this recipe is perfect! Great on an open face sandwich topped with avocado or for a crudite plater full of colorful veggies!
1 jar of artichoke hearts, drained
1-2 lemons, to taste, I like my hummus pretty lemony
2 tbsp nutritional yeast (great protein and vitamin B for you vegetarians/vegans)
3 tbsp organic tahini
celtic sea salt, to taste
freshly cracked black pepper, to taste
1 garlic clove (or more if you wish)
Toss everything in your blender (this is where you wish you had a Vitamix…INVEST!) and blend up well. You might need a tablespoon or so of FILTERED water, but don’t add too much because you want it to stay nice and thick like a “true” hummus would. Feel free to top yours off like mine with green scallion, chili flakes and freshly cracked black pepper.