Parsley & Artichoke Hummus...Hummus at it's best!

By: Miriam Borys Busby

Ingredients: 

2 cans (540ml) chick peas (well rinsed under cold water & drained) 

1/4 cup red onion

1 cup artichoke hearts (canned or pickled)

2 garlic cloves

1 cup fresh parsley

1/4 tsp. salt

1/4 cup Olive oil 

2 tbsp. Tahini 

1 juice of a lemon

1 - 1 1/4 cup vegetable stock

Drain chick peas. Rinse under cold water in a wire mesh sieve and drain well. Add to food processor. Add all remaining ingredients to the chick peas.

Process until large pieces are gone. Scrape the sides of the processor bowl down. 

Continue to process until the hummus is at the desired consistency. This stage is up to you and your personal taste. If too thick more broth (vegetable or chicken) can be added a little at a time until the hummus is t the right consistency.

Store in the fridge in a covered container until serving.

Great served with a vegetable tray or with  crackers and cheese.