White Bean & Chickpea Hummus with Heirloom Tomatoes and Artichokes
Light, fresh, and packed with flavor. Creamy hummus topped with crisp tomatoes and artichokes makes the perfect snack or appetizer.
- 15 Minutes
What you need
Method
- In a food processor, blitz the rinsed beans and chickpeas (add a little liquid from the cans, but not too much), lemon juice, garlic, tahini, olive oil and salt until smooth.
- Slice the tomatoes and chop the artichokes. Toss with olive oil, salt, and parsley.
- Top the hummus with the tomato and artichoke garnish and enjoy!
- Store the hummus in an airtight container in the fridge for up to 1 week.