Starter
"No Going Back" Hummus with Artichokes, Olives and Pepperoncini
20 minServes 6Nutri-Score B€€
B
20 min
20 min"No Going Back" Hummus with Artichokes, Olives and Pepperoncini
what you need
Ingredients
canned chickpeas (drained (two cans))Pantry800 g
garlic (peeled cloves)Produce4 pieces
lemon zest (zest of a whole lemon)Produce1 piece- tahiniPantry80 g
- lemon juice (freshly squeezed)Produce60 ml
ice cubesOther80 g
saltSpices5 g
black pepper (freshly cracked)Spices1 g
red pepper flakesSpices2 g
extra virgin olive oil (plus extra for drizzling)Pantry80 ml
paprika (for sprinkling)Spices2 g- artichoke hearts (drained)Pantry150 g
- baby gherkin pickles (chopped)Pantry60 g
- Kalamata olives (pitted)Pantry60 g
- pepperoncini (sliced)Pantry50 g
- capers (drained)Pantry20 g
- mixed raw vegetables (cut into sticks and pieces, for serving)Produce400 g
per serving
Nutrition
232kcal
- Carbs
- 22 g
- Proteins
- 7 g
- Fat
- 13 g
what you’ll use
Tools
Food processor
Citrus juicer
Grater
Spatula
step by step
Method
- Step 1
Blend the hummus base
- Put the drained chickpeas, garlic cloves, lemon zest, tahini, lemon juice, ice, salt, cracked pepper and red pepper flakes in the food processor.
- Blend for a minute or two until the mixture comes together.
- Step 2
Drizzle in the olive oil
- With the processor running, slowly drizzle in the extra virgin olive oil.
- Check the thickness and add a little more ice if needed.
- Step 3
Blitz until buttery smooth
- Blend until the hummus is completely smooth and creamy, scraping down the sides as needed.
- Step 4
Top the hummus
- Spread the hummus in a shallow bowl or plate and sprinkle with paprika.
- Scatter over the artichoke hearts, chopped gherkins, Kalamata olives, pepperoncini and capers.
- Finish with a drizzle of extra virgin olive oil.
- Step 5
Serve
- Serve the hummus with the raw vegetables for dipping.
most cooked first