We eat hummus like it's going out of style. We always have some in the fridge as well as the freezer. Because we love eating hummus, I also love experimenting with new recipes and flavours. Some are a huge hit and others are not. This one was a success... and a nutrient dense one as well.
I've always liked artichokes. My mother used to make an artichoke dip when I was young and although this recipe is very different from the one I grew up eating, the taste of artichokes is nostalgic. What's so fascinating about food is that sometimes we eat things and have very little idea of the health benefits. I suffered from a lot of digestive discomfort as a children and young adult and what I've learned is that artichokes help aid in digestion. The body knows what the body needs, whether we are aware of it or not.
In fact, artichokes are actually quite the super food. They are rich in glutathione which is the mother of all antioxidants. Not only are they the richest in antioxidants of all vegetables, they are also anti-carcinogenic (fights against cancer). Artichokes are immune building, give the body energy, are great for blood sugar balancing and are a good source of vitamin C. Not too shabby!
- 28oz can organic chickpeas or 3.5 cups cooked chickpeas
- 3 lemons, juiced
- 2 heaping tbsp sunflower seed butter (I tried tahini and I preferred sunbutter)
- 2 lrg garlic cloves, pressed
- 1/4 cup extra virgin olive oil
- 1/4 cup water (more if needed for thinner consistency)
- 3 artichoke hearts (either ones stored in water or roasted. I used Kirkland whole artichokes in water, found at Costco.)
- Throw all ingredients into a food processor and blend on high until you reach desired consistency.
Add this hummus to a salad, use as a dip, as a spread in a wrap or toss it in a gluten free pasta (a favourite of my children!). This hummus makes quite a bit and is great for freezing. Gotta love batch cooking!
Here is a yummy (and simple) lunch I threw together including this hummus. It was delish!