Recipe - Artichoke Hummus
Categories: Chile-heads, Rom Mysteri, Artichoke Hummus
2 cup Cooked garbanzo beans
1 cup Artichoke hearts
6 Cloves garlic
2 Lemons
One half teaspoon Paprika
One half teaspoon Cumin
One half teaspoon Kosher salt
One half teaspoon White pepper
Virgin olive oil
Juice the lemons. Combine all ingredients but the oil in the bowl of a
food processor, turn on, and slowly drizzle in olive oil as the ingredients
are being processed to a creamy consistency.
Posted to MCRecipe Digest V1 #167
Date: Wed, 24 Jul 1996 11:42:04 0700 (PDT)
From: PatH phannema@wizard.ucr.edu
NOTES : Lou Jane Temple is the food writer for the Kansas City Star. She's
an owner of Kansas City's trendy eatery, Cafe LuLu (1996)
Artichoke Hummus recipe makes 2 Servings
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