Hummus Two Ways

Hummus is one of our favorite dishes because it is delicious, easy to make, and very versatile. There are hundreds of ways to prepare a batch but here are two of our favorites for a great appetizer or afternoon snack.

Lemon Artichoke Hummus Recipe

Ingredients

3 cloves garlic, peeled
1 ½ cups chickpeas (canned or cooked)
½ tsp salt
2 tablespoons lemon zest
3 tablespoons fresh lemon juice
3 tablespoons tahini
1/3 cup Liokareas Lemon Olive Oil
1 ½ cup preserved artichoke hearts (packed in water, drained)
1/8 teaspoon ground cumin
1/8 teaspoon cayenne

Instructions

Place all ingredients except artichoke hearts in food processor. Blend until smooth and well-combined.

Add artichoke hearts and pulse until desired smoothness is achieved. Some like this recipe smooth, others chunky.

Triple Tomato Hummus Recipe

Ingredients

2 cloves garlic, peeled
1 ½ cups chickpeas (canned or cooked)
¼ tsp salt
3 tablespoons tomato paste
½ cup cherry tomatoes
1/3 cup Liokareas Sundried Tomato Olive Oil
1 tablespoon tahini
¼ teaspoon harissa (or more to taste)
¼ teaspoon fresh thyme or oregano

Instructions

Place all ingredients in a food processor. Blend until smooth and well-combined. Sprinkle with salt before serving. The flavors blossom best if left in the refrigerator overnight. Add cayenne pepper for a spicier version.

RECIPE AND STYLING BY KEITH RECKER / PHOTOGRAPHY BY DAVE BRYCE