On the Menu: Artichoke Hummus


On my recent trip to Santa Barbara (more details about my favorite spots here) – I met up with Samantha from Could I Have That at one of her favorite local spots d’Angelos Bakery. I tried her favorite dish – Eggs Rose, which is artichoke hummus on olive bread with a poached egg on top. Friends, it was heaven in my mouth. I came home craving it. I had never thought to do an artichoke hummus before. I made a batch and it’s going to be a staple in our house from this day forward. We’ve been putting it on toast, I’ve been eating it with eggs and having it as a snack with crackers and veggies. It’s simple and easy to make in under 10 minutes. Hope you all enjoy this as much as our family!


Enjoy! ~ Caitlin

Artichoke Hummus

Ingredients

2 tablespoons fresh lemon juice

2 tablespoons olive oil

1 clove garlic

1/2 teaspoon salt

15 ounce can chickpeas, drained and rinsed

1 cup artichoke hearts

1/4 cup warm water


Directions


1.) In a blender (or food processor), combine all ingredients and blend. Be sure to scrape down the sides as needed. Blend until you have a smooth, creamy consistency. 2.) Add warm water if the hummus is still too thick, but be sure to only add a tiny bit at a time. 3.) Pour it into a bowl and drizzle a small amount of olive oil on top.



Recipe and photo by Caitlin Flemming


#entertaining #cooking

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MEET THE AUTHOR

Since 2009, I’ve been documenting and sharing the small bits of inspiration that make up my daily life. Here, you’ll find musings on all things lifestyle, from fashion to motherhood. The common theme is recognizing and creating beauty in the everyday.

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