¼ cup red onion finely chopped
½ cup chopped cucumber
½ cup kalamata olives without pits
½ cup cherry tomatoes
½ cup red bell pepper diced
1 ½ cups homemade hummus (recipe follows)
1 handful of chopped cilantro
Fresh lemon juice (1 lemon)
Naan bread or Pita, for serving
2 garlic cloves (pre-steamed in oil in microwave)
1 tsp olive oil
1 can chickpeas (15 oz)
1 can (15 oz) artichoke hearts in water, reserve water
¼ cup tahini
¾ tsp kosher salt
1 lemon squeezed
Peel the garlic and place in a small dish with a tsp of olive oil and cook in microwave for 20 seconds (this cooks it just enough for folks that do not like raw garlic).
Drain the chickpeas. Drain the artichoke hearts and reserve liquid in a bowl.
Use a food processor or good blender and add the steamed garlic, chickpeas, artichoke hearts, tahini, and kosher salt. Purée together for 5 seconds. Add the lemon juice and artichoke water slowly a tablespoon at a time and continue processing until you get a creamy consistency. You may need to add extra water. Set aside.
Rinse chopped onions under water to lessen the bitterness. Dry the onion in a paper towel and squeeze out the excess water. Chop the cucumber, olives, tomatoes into quarters. Dice the red bell peppers.
Spread the hummus on a large platter and top with the red onion, cucumber, olives, tomatoes, red pepper, and feta cheese.
Garnish with chopped fresh cilantro, paprika, fresh ground pepper, fresh lemon juice and drizzle with olive oil.
Serve with warm pita or naan and pour yourself a nice cool glass of Sean Minor Sonoma Coast Chardonnay!