Artichoke Hummus

Submission by: Holly Tempesta

SERVES: Approximately 6



  • ½ c. Jack Rabbit chick peas
  • 15 oz. can artichoke hearts, drained
  • 1 garlic clove, minced
  • ½ lemon, juiced (more if desired)
  • Salt and pepper, to taste
  • ¼ c. extra virgin olive oil
  • Paprika, for garnish
  • Italian parsley, leaves only, minced, for garnish
  • Pita chips, as necessary



  • To prepare beans: Presoak and cook beans as directed.
  • To prepare hummus: Place cooked chickpeas and all remaining ingredients in food processor and pulse until well mixed, but not completely smooth. Taste for seasoning and adjust, if necessary.
  • To serve: Place hummus in bowl and garnish with paprika and minced parsley. Serve with pita chips.


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