Making your own hummus is easy and when the results are as good as this Artichoke and Roasted Garlic Hummus you’ll never want to buy a product from the market again!

Ingredients

For the Hummus

• 6 Tablespoons  tahini, prepared or homemade
• 1 head garlic, roasted
• 1 16-ounce can artichokes or equivalent amount of marinated artichokes, drained (set aside 1/4 cup for garnish)
• 2 teaspoons lemon zest
• 1/2 cup lemon juice, or to taste
• 1 teaspoon salt
• 1/4 to 1/2 teaspoon freshly ground pepper, to taste
• 1/2 teaspoon ground cumin

For the Garnish

• 2 Tablespoons olive oil for drizzling
• 1/4 cup chopped artichoke hearts (or just for garnish)
• 2 Tablespoons pine nuts, toasted (I use my toaster oven, watch carefully!)
• 2 Tablespoons chopped fresh parsley
• 1/4 teaspoon Paprika or Sumac
• Ground Pepper

Procedure

1. In a food processor fitted with a steel blade (or in a strong blender), process the chickpeas with the tahini, roasted garlic, artichokes, lemon zest, lemon juice, salt, pepper, cumin, and at least 1/2 cup of the reserved cooking liquid. If the hummus is too thick, add more reserved cooking liquid or water until you have a smooth, paste-like consistency.
2. Refrigerate covered for at least one hour.
3. To serve, transfer the hummus to a large, flat serving dish or plate and with the back of a spoon swirl the hummus leaving depressions in the top. Drizzle with the olive oil and garnish with the chopped artichokes, pine nuts, parsley, paprika or sumac, and the ground pepper.
4. Serve with pita bread, crackers, olives, assorted veggies, and lemon slices (that’s for me, I like even more lemon juice drizzled on top!).