Pepper Jack adds both spice and creamy texture to this simple last-minute appetizer. Looking to try out a different snack with the family? Then consider checking out this recipe for hummus, which calls for a number of unique ingredients, including pepper jack and artichoke. This particular recipe makes for about two and a half cups of hummus, or roughly 10 and ¼ cup servings. Consider trying it out as a fun new snack for the family, or you can also take it around to a family gathering or cookout as a casual appetizer. It's also relatively healthy, as it features a whole mess of tasty veggies such as chickpeas and artichokes. When trying this recipe, please feel free to rate and review it. Also, please do try to share this recipe with your friends and family on social media—we're eager to hear what everyone has to say about it.
This pepper jack recipes is a Cabot favorite for a reason—it's absolutely delicious. The ingredients required for this dish are relatively simple, as it only calls for one (15-ounce) can of chickpeas, six ounces of Cabot Pepper Jack (or a substitute of your choosing), two tablespoons of lemon juice, ground cumin, salt and one (14-ounce) can of artichoke hearts. In order to prepare this dish, simply process everything in a food processor for a minute or two. Then, add the artichoke hearts one at time, and blend the mixture until the hearts are finely minced but not completely pureed. Once that's done, feel free to serve the hummus with your favorite veggies, or if you feel like cranking up the flavor factor, you can also serve it with your favorite chips or crackers. Enjoy!
This recipe is fun, simple and easy to make, and it's a great dish to try making with your family. We're confident that you'll love this recipe for hummus—we know we sure do! After trying this recipe, please feel free to rate and review it. Any feedback you can provide can help us to improve the dish. Also, please go ahead and share thoughts about this dish on Twitter or Facebook. We can't wait to hear what others think of this tasty snack!
1 (15-ounce) can chickpeas, rinsed and drained (about 1½ cups)
6 ounces Cabot Pepper Jack, grated (about 1½ cups)
2 tablespoons lemon juice
½ teaspoon ground cumin
¼ teaspoon salt
1 (14-ounce) can artichoke hearts, drained
COMBINE in food processor, chickpeas, cheese, lemon juice, cumin and salt; process, scraping down side of container, for a minute or two until very smooth.
SQUEEZE the liquid out of each artichoke heart, one at a time and add to processor bowl; pulse until hearts are finely chopped but not pureed. Serve with favorite crackers, crisps or fresh veggies. (Let stand at room temperature to soften if hummus has been refrigerated.)
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