Makes approximately 1 1/2 cups of fresh hummus | 4 servings
Created from years of making hummus
1 1/2 cups hydrated garbanzo beans/chickpeas (this is approximately 1 can), drained (reserve water brine)
2 tablespoons tahini (sesame paste)
1/2 cup fresh spinach, diced (can use frozen too)
1 cup fresh or marinated artichoke hearts
1 tablespoon lemon juice
1 small garlic clove
1/2 teaspoon freshly cracked pepper
Pinch of sea salt
Glug of really good extra virgin olive oil
Really good extra virgin olive oil
Flaky sea salt + Freshly cracked pepper
1 tablespoon sliced almonds
1) Drain the hydrated garbanzo beans reserving the liquid to help thin the hummus, as needed. Place in a high-powered blender or food processor with tahini, spinach, artichokes, lemon juice, garlic, ground pepper, and a small pinch of sea salt. Blend at high speed until smooth, scraping down the sides if needed. If the mixture is not blending well, add 1-2 teaspoons of reserved bean liquid to help thin. Add one circle of olive oil (about 2 teaspoons) and blend again.
4) Place hummus in a shallow bowl. Garnish with sliced almonds, freshly cracked pepper, and flaky salt, and extra virgin olive oil for extra visual appeal – and taste.
Serve the hummus with warm flatbread, toasted crostini, carrots, steamed artichokes, and radishes.