Tuesday, March 23, 2010

Spicy Artichoke Hummus















I am trying to eat like it is springtime even if it is not. We had an inch or so of snow yesterday, and the only thing resembling fresh spring vegetables at the grocery were some baby leeks. A few weeks ago, we went to a Friday night wine-tasting of blends – mostly reds but a couple of white wines. I’m not a big fan of white wines. I prefer them light and crisp. The second wine of the evening was Airlie 7, a blend of seven grapes including Müller Thurgau, Riesling, Pinot Gris, Gewürztraminer, Chardonnay, Pinot Blanc and Auxerrois. My first taste exemplified everything I don’t like in a white wine. Our host, Christopher, suggested that I might like it better with some of the food he had prepared, and I was completely blown away by the way the artichoke hummus transformed the taste of the wine. So today, my homage to spring is my version of artichoke hummus -- even if I had to get the artichokes from a can.

Spicy Artichoke Hummus

Ingredients:
  • 16 oz. can of garbanzo beans, drained with the liquid reserved
  • 1 cup chopped artichoke hearts (about 1/2 of a 14 oz. can)
  • 4 tablespoons or more liquid drained from the beans
  • 2 tablespoons tahini
  • 3 tablespoons best quality extra virgin olive oil
  • 1 tablespoon minced garlic
  • 1 3/4 teaspoons ground cumin
  • 1 teaspoon lemon juice
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon cayenne (half that if you are not big on spicy)
  • 1 good quality black olive (Kalamata or Nicoise)
Directions:
  1. Combine all the ingredients except one tablespoon of the olive oil and the black olive in the bowl of the food processor and process until smooth. 
  2. Taste and adjust seasonings. Depending on your taste, you may want to add more lemon juice or salt. If the hummus if too stiff, add more of the liquid from the beans one tablespoon at a time until desired consistency is achieved.
  3. Spoon hummus into a serving dish, make a shallow well in the center, and fill the well with the last tablespoon of olive oil. Top with the black olive.


The sea salt and black pepper chips pita chips we had on hand were great with the hummus. I’m looking forward to having more of it this week with baby carrots and sliced cucumber or zucchini.

I may have to go buy a bottle of that Airlie 7.

1 comment:

sam said...

mmmm, this looks really good!