Artichoke hummus.

Simple, vegan, and mostly made from things you could have sitting in your pantry these meze dishes are the perfect back pocket crowd-pleaser for any occasion. 

This artichoke hummus is part of a trio of recipes that was inspired by our team “golden hour” aperitivos that we started doing once a week in celebration of long summer days. Fern Speakman on our team brought in these recipes, and they were such a hit. Simple, vegan, and mostly made from things you could have sitting in your pantry—it inspired a trio of levantine flavours for a meze that could be as useful in the depths of “the hunger gap” when fresh ingredients are lacking, as well as in the height of summer’s vibrant bounty when you just want to mix up something that doesn’t require heat!

Here's the method: 

• Zest and juice the lemon.
• Blend all the ingredients bar the ice cube, make sure to include some of the chickpea water/liquid as this will keep the dip loose. 

• Be sure to season to taste, add more lemon or salt if needed.

• Once the mixture is combined, add the ice cube and blend again. This will allow the oil to emulsify, making for a creamy and smooth consistency.
  

• Top with extra virgin olive oil and some quartered artichoke hearts.