Spinach and Artichoke Hummus
1 can of chickpeas, drained and rinsed
1 Tbs lemon juice
1-2 Tbs olive oil
1/2-1 tsp salt
2 big handfuls of fresh spinach
5-6 artichoke quarters in oil
Throw it all in the food processor and let it go for a while, stopping to push the sides down every so often. The more olive oil you add, the creamier it will be. Water can also be added to thin it down some. Many recipes state that you can make this in the blender, but after multiple attempts at doing so, wouldn't recommend it. If a blender is all you have, you will need to make it very thin to get it to work - add lots of water or oil.
Verdict: This didn't taste much like spinach and artichokes. I probably didn't use enough artichokes. Taste and adjust as desired!It was still good though. I ate almost the whole thing by myself in 24 hours.
1 can of chickpeas, rinsed and drained
1 tsp of lemon juice (less than above)
1 tsp balsamic vinegar
1/2-1 tsp salt (I used closer to one, but start off with 1/2 and add to taste)
2-3 Tbs olive oil
2 cloves garlic chopped
3/4 c basil leaves (you can use less, but I like basil a lot)
1/3 c freshly grated Parmesan
1/4 c toasted nuts such as walnuts or pine nuts (I was running out of energy and didn't put these in, but wanted to, as the pesto recipe I have used calls for them)
Then do the same as above, adding more oil or water to thin to desired consistency. This tastes just like pesto, but the chickpeas add some healthfulness to it, and make it last a bit longer.
Though maybe not around here. Forget the "crudites." Bring a spoon!!!! YUM!
I started a batch of European Peasant Bread similar to this from the same book and can't wait to bake some tomorrow and spread a slab of it with a thick layer of this Pesto Hummus! Speaking of that bread, I ought to get baking! I haven't made much of it lately and in two or three months it's going to get too hot to rev the oven up like that.
By the way, it has been close to 60 here three days in a row now! Woohoo!