I have long been accustomed to making my own hummus for dip, sandwiches or to use as a vehicle to moisten bread  instead of high-fat sandwich spreads.

Occasionally I break down and buy a new combination of this Greek/Middle Eastern classic from the grocery store just to see what it tastes like. Some of them I have liked and others just don’t hit the mark with my taste buds.  Recently, though, I got a small package of artichoke and spinach hummus and liked it so much I decided to do my own take of it for a 4th of July pot luck.  Spinach in my garden has long since given up the ghost but there is a small amount of kale still struggling along with the heat so I decided to substitute kale for spinach and to add some sun dried tomatoes to give it another punch. If you gather all the ingredients and have a good food processor or blender, you can whip this up in no time. I usually go ahead and make a salad dressing while I’ve got the processor out because I like to keep a bottle in the refrigerator. That way I get more clean-up mileage out of the time spent making a couple of handy dishes.
If you are a hummus fan, go ahead and give this a shot. If you don’t have kale or spinach in the garden, use store bought- or use flat leaf parsley. As always, try to use organic products.
Serve your hummus with pita chips or warmed pita bread, spread on crackers or with cut, raw vegetables. I like to stuff celery or summer peppers with it as well.
1 14 oz. cans chick peas, rinsed and drained (reserve 1/2 cup of liquid)
1 14 oz. can artichoke hearts, in water
2 large kale leaves, stripped from the stem and shredded
1/4 cup sundried tomatoes in olive oil
2 cloves garlic, peeled and smashed with a knife
1 Tbsp. fresh lemon juice
1/4 cup olive oil
salt and pepper to taste
1/8 tsp. cayenne (optional)

Place all ingredients in the bowl of a food processor or blender. (I use a food processor because I find it gives me more control over the consistency of the produce and it is easier to get out of the bowl.)
Pulse all ingredients until you reach a smooth consistency. You may have to add some of the chick pea liquid to make it the consistency you like. Taste for seasonings and adjust as desired. Add cayenne if you like a little spice.
Store a few days in a container in the refrigerator - if it lasts that long!

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