1 and 1/2 cups
1 can artichoke hearts (15 oz, well drained)
2 cloves garlic (smashed)
1⁄4 teaspoon cardamom
1 teaspoon cumin
1⁄2 cup almond meal (or finely ground almonds, as needed for consistency)
1⁄2 cup tahini
1 lemon (juiced)
1 tablespoon olive oil
1⁄2 teaspoon salt (to taste) freshly ground black pepper (to taste)
1 bunch spinach (optional, washed and well-drained, or a 5 oz bag of babyspinach)- if you want your hummus to be green.
Placeall ingredients into the bowl of the food processor and process until well blended.
Adjust thickness by adding more or less ground almonds (which replace garbanzo beansin this low carb version).
If you want a two-tone presentation, remove half of the hummus and process the spinach into the remaining half.
The Suppers Programs