Shelter in place gourmet

by Jon Sullivan - 2020-04-02 - Food

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Canned artichokes edition.

I've had a big jar of artichokes in my pantry for the last five years. I'm really not a fan of marinated artichokes, so they just sit there. But back then I was dating a hot young vegetarian chick who liked them. With the plague lockdown I suppose I should actually use them up. And hummus I certainly do like.

This is only convenient if you happened to have tahini in the pantry. But otherwise it's super easy and fast. And it's a dip/spread. So of course you'll need something to dip/spread as well.

The instructions are easy. Put everything in a food pro and blend for a while. Should be smooth with no chunks or whatever.

1 can chickpeas, drained
1 can artichoke hearts, drained
1/2 cup tahini
2 tbsp lemon juice
3 garlic cloves
1/4 cup water
1 tsp salt
1 tsp cumin
1 tsp red pepper flakes

If, like me, you feel the photo of food is much of the point of cooking it yourself, garnishing with pepper flakes, minced cilantro, and olive oil would be a good idea.

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