White Almond and Artichoke Heart Hummus
Serves: 2
I'm a big fan of artichoke hearts, so this splendiferous spread
embodies my heart's and taste buds' desires. Fresh artichoke hearts are best procured when in
season and can be marinated, steamed, or roasted to taste. You can use store-bought (organic)
artichoke hearts to save time. Look for water-packed or oil-packed artichoke hearts over those
marinated with vinegar. If you choose to buy the artichoke hearts and the only kind available
involves vinegar, they can be rinsed to mellow the flavor so it doesn't overpower all else.
This recipe is also great using chickpeas.
Calorie: 35, Proteins: 1 g, Total Fat: 3 g, Fiber: 0 g.
Preparation
Place the almonds or chickpeas, tahini or pine nuts, and 3 of the
prepared artichoke hearts in a high-speed blender or food processor. Blend until silky smooth.
Add olive oil and/or filtered water to aid blending if necessary. It may be necessary to
scrape the walls of the blender or food processor and continue to blend to achieve an even,
smooth consistency.
Season to taste with sea salt.
Chop the remaining artichoke heart and fold into the hummus.