Hummus of the Week: Artichoke Parmesan

Behold the glory of the chick pea! It's like magic watching a can full of oddly shaped little balls turn into one of the most nutritious and satisfying snacks... and it happens in mere seconds in your food processor. The flavor possibilities seem endless, which is why I'm going to try to create as many hummus recipes as possible during this challenge. The first one is inspired by the delicious hummus of the same name found at the Rockwell Grill.

Artichoke Parmesean Hummus

(2) 15.5 oz cans of Chick Peas (organic, Goya brand)

(1) 14 oz can of Artichoke Hearts (Trader Joe's)

3/4 cup Freshly grated Parmesan Cheese

3 cloves of Garlic, finely chopped

The freshly squeezed juice of 2 lemons

Ground Pepper to taste

Pop all of that into a food processor and blend until it's hummus! You won't regret it. In the picture, it's topped with some paprika for a splash of color and flavor. If you're looking for the perfect crunch to go with this dip, make some pita chips... just slice up some pita bread, brush with olive oil on both sides, sprinkle with some garlic and sea salt. After 10 minutes in the oven at 400, you'll have the perfect vehicle for transporting this delight into your stomach.

Truth be told, I could have used more Artichoke flavor in this hummus... this is pretty lemon-y, but I still really like it. And I've never made pita chips before and just kind of made something up, which worked out pretty well!

While you're snacking, be sure to check out what's going on in the wonderful word of hummus, at Peak Hummus.