Name: Artichoke and Olive Hummus
Ingredients: 1 (15oz) can chickpeas (or 2 cups cooked chickpeas), drained; 1 (7oz) jar marinated artichokes; 2 Tbsp tahini; 2 Tbsp olive oil; juice of 1 lemon; 1/2 tsp cumin; 1/4-1/2 tsp salt (or, to taste); 2-4 Tbsp water; 1/2 cup kalamata olives, divided

Ingredients

Scale

1 (15oz) can chickpeas (or 2 cups cooked chickpeas), drained
1 (7oz) jar marinated artichokes
2 Tbsp tahini
2 Tbsp olive oil
juice of 1 lemon
1/2 tsp cumin
1/4–1/2 tsp salt (or, to taste)
2–4 Tbsp water
1/2 cup kalamata olives, divided

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Instructions

Place chickpeas, artichokes, tahini, olive oil, lemon juice, cumin, and salt into a blender or food processor. Puree until very smooth, adding 2-4 Tbsp water as needed to smooth it out.
Fold in 1/4 cup of the olives. Place in serving bowl and top with remaining 1/4 cup olives and a drizzle of olive oil.
(If you’re not serving this to a group, you can stir in all of the olives)
Serve with pitas or fresh veggies.