Hummus with Artichoke Stems

Artichoke stem hummus is a tasty twist on the classic chickpea hummus. Here’s how to make it:

Ingredients

• 200 g of already cooked chickpeas
• Artichoke stems (equivalent to about 4 artichokes)
• 2 cloves of garlic
• Juice of 1 lemon
• 2 tablespoons of tahini (sesame paste)
• 30 ml of extra virgin olive oil
• Salt and pepper to taste
• A pinch of cumin
• Chickpea cooking water (as needed to achieve the desired consistency)
• Fresh parsley for garnish (optional)

Preparation

1. Clean the artichoke stems by removing the outermost hard and fibrous part. Cook them in salted water until they become tender, then drain them and cut them into pieces.

2. In the meantime, peel the garlic cloves.

3. In a food processor, put the chickpeas, the cooked artichoke stems, garlic, lemon juice, tahini, and a drizzle of extra virgin olive oil. Add salt, pepper, and a pinch of cumin to taste. Blend everything until you get a smooth and creamy mixture. If necessary, add a little of the chickpea cooking water to achieve the desired consistency.

4. Taste and adjust the seasoning and spices if necessary.

5. Transfer the hummus into a bowl and create a groove with the back of a spoon. Pour a drizzle of extra virgin olive oil into the groove, and if you like, garnish with chopped fresh parsley.

6. Serve artichoke stem hummus with raw vegetable sticks, toasted pita bread, or as you prefer.

Curiosity

Hummus is a very versatile and healthy dish that comes from Middle Eastern culinary traditions. The version with artichoke stems is a variant that combines the delicate flavor of artichokes with traditional chickpea hummus, enriching it with a tasty and original touch.