Lemon Artichoke Hummus — An Alkaline Feast

Raw Fusion Vegan, Gluten-Free

We’ve been on an Alkalinity Challenge since July 30th and this is one of the featured recipes.  While eating a high alkaline (80%) low acid (20%) diet for a few weeks IS a challenge for most of us who are more attracted to the higher acidic (low pH) foods, this was the kind of ultra-satisfying, yet light meal where you wonder why you are not devoting yourself to a healthier lifestyle more frequently!

I have made hummus with garbanzo beans (chickpeas) 100’s of times and even used them when I first developed the recipe.  Last night I made this Lemon-Artichoke version using a can of  of BPA free organic Great Northern beans and I found the resulting taste to be subtler and with more of a main course feel to it than the garbanzos.  I used a can of organic artichoke hearts but discarded the liquid from both the artichokes and the beans as I didn’t find that I needed them.

If you use the jars of artichoke hearts in olive oil, don’t add any additional oil to the recipe.  Yes, this is one of the convenience compromises that make the Raw Fusion Way practical and adaptable to most lifestyles.  Ideally one would keep their packaged and processed foods down to a minimum, but I have found that making this lifestyle realistic has made a huge difference in influencing long-term results.

This made a satisfying main course served with a variety of vegetables (radishes, cucumbers, red peppers, celery) and some raw hemp-based crackers from a company called Lovin’ Spoonful – their Pesto variety is so incredible, I plan to experiment to see if I can duplicate.  This hummus would also make a great base for a nori or collard green wrap.  Watch me make collard wraps in the You Tube video below.

Lemon-Artichoke Hummus

Ingredients:
1 16 oz. can Great Northern beans
1 15 oz can artichoke hearts
Juice from 1 lemon
1.5 tsp. extra virgin olive oil (omit if the artichokes are marinated in oil)
1 tsp. dried rosemary
1-2 garlic cloves
Sea salt to taste

Directions:  Drain both the beans and the artichokes and put in the food processor with “S” blade.  Add lemon, olive oil and rosemary and blend until smooth.  Add salt to taste and adjust if more lemon or rosemary needed.  Serve as described above.