Garlic & Artichoke Hummus (AIP

• Produce

  • 1 clove Garlic

• Condiments

  • 2 tbsp Lemon juice, fresh

• Baking & Spices

  • 1/4 cup Olive or avocado oil

• Other

  • 14 oz 396 g quartered artichokes in brine or 8.5 oz / 140 g thawed, drained frozen artichoke hearts (see notes

Found on meatified.com

Ingredients

• 14 oz / 396 g quartered artichokes in brine OR 8.5 oz / 140 g thawed, drained frozen artichoke hearts (see notes)
• 1 clove garlic
• ¼ cup / 60 ml olive or avocado oil
• 2 tbsp / 30 ml fresh lemon juice

Directions

• DRAIN: Carefully drain the artichoke quarters, pressing down on them firmly to get rid of as much liquid as possible - this will stop the hummus from being watery instead of creamy. Smash the garlic clove with the back of a knife and peel off & discard the skin.
• CHOP: Add the drained artichoke hearts and peeled garlic to a mini food processor or similar and pulse until they are roughly chopped. Scrape down the sides.
• BLEND: Add the avocado oil and lemon juice, then process until the hummus is thoroughly combined and creamy. This is a perfect dip, drizzled with extra virgin olive oil just before serving!