Hummus with artichokes
I do believe that there is nothing better than a big bowl of hummus for an evening of shared food. It can be eaten like it is, or topped with artichokes and some seeds, or pine nuts or anything. Yet I prefer this version.
460 g drained canned chickpeas
4 generous tbsp tahini paste
1 garlic clove pressed through a garlic press
1/2 zest of organic lemon, finely grated
50-70 ml chickpea liquid, if needed
sea salt to taste
freshly ground pepper to taste
20 ml mild extra virgin olive oil
to serve:
200 g artichokes in olive oil
freshly ground pepper
smoked salt, if you can get one
20 g sesame seeds
15 ml smoked olive oil or mild any kind of extra virgin olive oil
Place all of the tahini ingredients, except oil, and blend until you have a creamy texture to your desired thickness. Don't add all of the chickpea water in the beginning. Add 20 ml at first and then add more only if needed. When you are happy with the texture, then add oil and blend in.
Put hummus on a plate and spread, making a hole on one side or in the middle. Top with artichokes, some oil, sesame seeds and smoked salt.