Artichoke, Goat?s Cheese and Basil Hummus

I have to give credit where credit is due. This was totally the Missus’ idea! She found this recipe on Daily Unadventures in Cooking and was dying to give it a go. I’m beginning to think she’s addicted to hummus actually–it’s her favourite afternoon snack–so you can imagine her excitement. Just so happens we had all the ingredients (or close enough) in stock so I suppose it was meant to be. Here’s our version, which got two big thumbs up from our house.

RECIPE:

Makes about 2 cups

1 can white beans (original recipe called for Cannelini, we had northern white which worked great)

1 7.5 oz jar of artichoke hearts

100 grams soft goat’s cheese (Chevre)

1/4 – 1/2 a lemon, juiced

1 tsp fresh lemon zest

1-2 large handfuls of fresh basil leaves

4 tbsp olive oil

salt to taste

1/4 tsp. white pepper

DIRECTIONS:

Place beans and artichokes in a food processor and pulse for 10 secs. Scrape down sides and add in goat’s cheese, lemon juice, basil, S&P.

NOTE: Both the lemon and artichokes make for a tangy punch so start out with a 1/4 of a lemon, juiced and add in more per your taste.

Process until well combined, scraping down the sides. While mixing, slowly add in the olive oil until completely incorporated into the hummus. Add lemon zest. Taste for seasoning. Pair with your favorite chips, whole wheat pita, crackers or fresh veg and you’ve got a great snack indeed–creamy, delicious and healthy!

All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients as much as possible.