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
Ingredients
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
1
In a food processor, combine garbanzo beans, artichoke hearts, garlic, lemon juice and olive oil.
2
Process until smooth, adding water to thin if necessary.
3
Add salt and extra lemon juice to taste.
4
Spread on a plate and drizzle with olive oil. Serve with tortilla chips, pita chips or crackers.
