Jalapeno and Artichoke Hummus

• 15- 1/2 ounces, weight Canned Garbanzo Beans, Rinsed, Drained (reserve Some Of The Juice Form The Can)
• 1/2 cups Artichokes From A Can, Roughly Cut
• 1 clove Garlic, Peeled
• 1 ounce, weight Pickled Jalapeno Slices (The Ones You Use On Nachos)
• 2 Tablespoons Lemon Juice, Fresh
• 1 teaspoon Ground Cumin
• 1/2 teaspoons Salt

1. Put all ingredients in a food processor and blend until mixed well with a smooth consistency.
2. Add 1 tablespoon of reserved bean juice at a time if its hard to mix or its too thick (I used about 1/4 cup of juice).
3. To kick it up a notch, you can add some of the juice form the pickled jalapenos.
4. I personally may have added a tad too much in mine, but I love it!

garbanzo beans, artichokes, clove garlic, lemon juice, ground cumin, salt

Taken from tastykitchen.com/recipes/appetizers-and-snacks/jalapeno-and-artichoke-hummus/ (may not work)