Make Ahead

Hummus with Artichokes, Cilantro & Serrano pepper

April  8, 2014
1 Ratings
  • Makes 2 cups
Author Notes

Hummus is great to have in the fridge just in case you need a snack. I have a lot of hummus recipes but this is the one I keep coming back to and the family keeps asking for. Don't leave out the serrano is perfect for this hummus. —Miriam Borys

What You'll Need
  • 540 milliliters chick peas ( drained and rinsed well)
  • 3 garlic gloves
  • 1 cup cilantro (washed well)
  • 1 cup artichoke hearts ( I use them out of the jar)
  • 1/4 cup olive oil
  • 2 tablespoons tahini
  • 1 juice of one lemon or 1/4 cup lemon juice
  • 1/2 cup vegetable stock (used to thin done the hummus)
  • 1 serrano pepper
  • 1/2 teaspoon salt
  • 1 teaspoon cracked pepper
  1. Drain chick peas well. Rinse with cold water in a wire mesh sieve and drain well.
  2. Add all ingredients into the processor except vegetable stock.
  3. Process until large pieces are gone. Scrape the sides of the processor bowl down
  4. Continue to process and add vegetable stock until the hummus is at the desired consistency. This stage and the amount of stock you use is up to you and your personal taste.
  5. Serve with crackers, vegetable sticks for a great appetizer.
  6. Store in the fridge.

See what other Food52ers are saying.

  • Cindy Mills
    Cindy Mills
  • Miriam Borys
    Miriam Borys

3 Reviews

Miriam B. April 12, 2014
Tahini is sesame seed paste.. if you don't have it leave it out.. I use the canned chickpeas and they happen to come in 540ml cans... but use what you have ...that is the beauty of this recipe is adaptable. Thanks for your questions.
Cindy M. April 12, 2014
Also, does it have to be exactly 540 Chickpeas?
Cindy M. April 12, 2014
I don't know what "Tahini" is so can I just add some Grey Poupon?