Hummus Two Ways

Hummus is one of our favorite dishes because it is delicious, easy to make, and very versatile. There are hundreds of ways to prepare a batch but here are two of our favorites for a great appetizer or afternoon snack.

Lemon Artichoke Hummus Recipe

Ingredients

•  3 cloves garlic, peeled

• 1 ½ cups chickpeas (canned or cooked)

•  ½ tsp salt

•  2 tablespoons lemon zest

•  3 tablespoons fresh lemon juice

•  3 tablespoons tahini

•  1/3 cup Liokareas Lemon Olive Oil

•  1 ½ cup preserved artichoke hearts (packed in water, drained)

•  1/8 teaspoon ground cumin

•  1/8 teaspoon cayenne

Instructions

Place all ingredients except artichoke hearts in food processor. Blend until smooth and well-combined.

Add artichoke hearts and pulse until desired smoothness is achieved. Some like this recipe smooth, others chunky.

Triple Tomato Hummus Recipe

Ingredients

•  2 cloves garlic, peeled

• 1 ½ cups chickpeas (canned or cooked)

•  ¼ tsp salt

•  3 tablespoons tomato paste

•  ½ cup cherry tomatoes  

•  1/3 cup Liokareas Sundried Tomato Olive Oil

•  1 tablespoon tahini

•  ¼ teaspoon harissa (or more to taste)

•  ¼ teaspoon fresh thyme or oregano

Instructions

Place all ingredients in a food processor. Blend until smooth and well-combined. Sprinkle with salt before serving. The flavors blossom best if left in the refrigerator overnight. Add cayenne pepper for a spicier version.

 RECIPE AND STYLING BY KEITH RECKER / PHOTOGRAPHY BY DAVE BRYCE

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