- 1/2 cup dry chickpeas, cooked as explained here, skinned (optional, but nice) and drained [check the chickpeas half an hour after the simmering started to estimate how much longer they need to cook]
- 1/2 can artichoke hearts [preserved in water and salt] (4 and a half, 4.25 oz. dry weight), drained
- 1/2 teaspoon ground cumin from freshly toasted seeds [you may need to increase this a bit, if your cumin is not strongly flavored]
- a garlic clove
- 1 tablespoon olive oil
- 2 tablespoon freshly squeezed Meyer lemon juice
- a few leaves of fresh orange mint (Menta piperita citrata) [I used the tips of two twigs; given the intense flavor of this herb, it is better to start with a small amount and add more if necessary]
- chickpea broth, as needed
- salt and freshly ground black pepper, to taste
- chopped dry roasted and salted hazelnuts as topping, to taste
Prep time: 1 hour
Cook time: 15 min
Total time: 1 hour 15 min
Note: Prep time includes the time needed to cook the chickpeas.
Place in the food processor the first 7 ingredients above and process until smooth. Add some of the chickpea broth as needed to make the hummus reach the desired consistency. Adjust salt and pepper and possibly the other flavorings to your taste. Place in a covered container and refrigerate until close to serving time. Spoon into a serving bowl and sprinkle some hazelnuts on the surface. Serve with bread of your choice and with additional hazelnuts.