Tuesday, April 24, 2012

Easy Lemony Chickpea & Artichoke Spread

It's funny how pantries and fridges can indicate where you are in life... or who might be visiting. Like tea leaves, show me either and I think I could give you a pretty good read on the owner.

Certainly when our daughters were younger and still living at home, we were stocked to the brim... ever ready for not only their childhood favorites, but also those of their friends.

Now when they visit, I try to stock up on the items that they now stock... things like almond milk, greek yogurt, tofu, lots of veggies... and, particularly where our oldest is concerned... hummus and peanut M&M's (though not eaten together!).

Unfortunately, this past weekend didn't allow for a special market run to prepare for the visit of our oldest. So, when she went to the fridge in search of a late morning snack of crackers and hummus, there was no spread to be found.

After a quick pantry and fridge search, I whizzed up a substitute. And that's pretty much all that's involved ... a super quick whiz of fairly common pantry items... plus some fresh pops of flavor... and you're done. The hardest part of getting this spread together is washing up the food processor!

So... what does my pantry and fridge say about me? Hmmm... always a mom!

Easy Lemony Chickpea & Artichoke Spread
makes about 2 cups
This is great with pita chips or crackers. It's also great as a sandwich spread!

1 15-ounce can garbanzo beans (chickpeas), drained and rinsed
1 6-ounce jar marinated artichoke hearts, drained and juice reserved
1 clove garlic, cut into pieces
1 small bunch fresh parsley ( equivalent to about 1/4 cup chopped)
fresh lemon juice (from 1/2 lemon, about 1 tablespoon)
kosher salt and ground black pepper, to taste

Place beans and drained artichoke hearts in base of food processor, fitted with blade. Pulse a few times, to break down just a bit. Add garlic, parsley, fresh lemon juice and reserved marinade from artichoke hearts. Pulse to completely combine, until soft spread consistency forms. Season with salt and pepper, to taste.

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