• 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.

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