This yummy hummus was created by Rodney and is served on a blue tortilla chip paired with our Bourboulenc . The artichoke hearts elevate the garbanzo beans adding a creamy richness and the cumin and chili powder give it a bit of a kick. Download Recipe PDF
1 – 15 ounce can of garbanzo beans (chickpeas) drained & rinsed
6 oz marinated artichoke hearts, drained
1 garlic clove, peeled and finely chopped
juice of 1/2 lemon
3 tablespoons Lodi extra virgin olive oil
1 teaspoon ground cumin
1 tsp chili powder
1/2 teaspoon kosher salt (or to taste)
How To Make
In a food processor, combine garbanzo beans, artichoke hearts, garlic, lemon juice and olive oil.
Process until smooth, adding water to thin if necessary.
Add salt and extra lemon juice to taste.
Spread on a plate and drizzle with olive oil. Serve with tortilla chips, pita chips or crackers.