SERVES 6
TOTAL TIME: 5 MINUTES
This is very creamy and quick to whip up.
| 1 | (6-ounce) jar marinated artichoke hearts, drained |
| 1½ | cups cooked or 1 (15½-ounce) can white beans, drained and rinsed |
| 1 | tablespoon chopped fresh parsley |
| 1 | tablespoon olive oil |
| 2 | tablespoons fresh lemon juice |
| ½ | teaspoon salt |
| ¼ | teaspoon ground cayenne pepper |
1. In a food processor, combine the artichoke hearts, beans, parsley, oil, lemon juice, salt, and cayenne. Process until well blended.
2. Taste, adjusting seasonings if necessary.
3. Transfer to a medium-size bowl and serve. If not using right away, cover and refrigerate until needed.
SERVES 6
TOTAL TIME: UNDER 15 MINUTES
Hummus is nutritious, delicious, and easy to make!
| ½ | cup chopped fresh cilantro, divided |
| 2 | tablespoons tahini |
| 2 | tablespoons water |
| 2 | tablespoons fresh lime juice |
| 1 | tablespoon extra-virgin olive oil |
| ¾ | teaspoon ground cumin |
| ¼ | teaspoon sea salt |
| 1 | (15-ounce) can black beans, rinsed and drained |
| 1 | garlic clove, peeled |
| 3 | (6-inch) pitas or raw vegetable crudités |
1. Preheat oven to 425°F
2. Put ¼ cup cilantro, tahini, water, lime juice, olive oil, cumin, salt, beans, and garlic in a food processor and process until smooth.
3. Spoon into a bowl; sprinkle with remaining ¼ cup cilantro.
4. Cut each pita into 8 wedges.
5. Arrange on a baking sheet. Bake for 6 minutes, turning once. Or serve hummus with raw vegetable crudités.