The dense flavors of olives and artichokes pervade every bite with a murmuring of lemon in the background. Serve with pita, crackers, or fresh vegetables for dipping. Makes approximately 2 cups of hummus.
Optional toppings: Drizzle of extra virgin olive oil, handful of freshly chopped chives for garnish
In a food processor, blend the chickpeas, aquafaba, artichoke hearts, olives, garlic, lemon juice, and tahini. Stop to scrape down the sides once or twice, as needed. Taste for salt and add as needed.
Once the hummus is entirely smooth, move to a serving dish. If using, drizzle with extra virgin olive oil and a handful of freshly chopped chives. Serve with crackers or crusty bread, or use it as a dip with carrot and celery sticks.
*Be sure to save the liquid from the can to use in the recipe (aquafaba).