Spinach and Artichoke Hummus:
3/4 Cup Dried Chickpeas Cooked according to directions, drained and cooled. (Reserve 1/2 cup of bean water for use in Hummus)
2 Cups Coarsely Chopped Fresh Spinach
1 Tablespoon Butter
1 Tablespoon reserved Pasta/Bean Water
1/2 Cup Chopped Marinated Artichoke Hearts
1/4 Cup Parmesan Cheese; plus more for garnish
2 Tablespoons Minced Oven Roasted Red Peppers
Juice of 1/2 small to medium Lemon
1 Clove Garlic (raw)
4 Reserved Cooked Cloves Garlic
1/2 Cup Reserved Bean and Pasta Water
1/4 Cup Olive Oil; plus a Tablespoon for garnish
Wilt Spinach over medium heat in a Tablespoon each of Butter and Bean/Pasta Water. Remove from heat stir in Artichoke Hearts, Peppers and Cheese. Set aside.
In food processor puree Chickpeas and Garlic until ground into a course/rough paste. Add lemon juice, 1/2 Cup reserved water, 1/4 Cup olive oil process until incorporated and hummus reaches your desired consistency. You may need to add a little more oil or water. Stir hummus into spinach and cheese mixture. Salt and Pepper to taste.
Cover and bake in 375 degree preheated oven 20 minutes until heated through. Uncover garnish with extra cheese and 1 Tbls oil. Broil just until cheese is lightly toasted.
Serve warm with Fried Pasta Chips. Recipe below.
Fried Pasta Chips:
2 Cups Dry Bow Tie Pasta
4 Peeled Whole Garlic Cloves (added to salted pasta water)
Cook 8-10 minutes to Al Dente per Pasta instructions
Drain (Reserve 1/2 cup of pasta water for use in Hummus) Rinse with cold water, drain well. Pour drained pasta on top of a couple paper towels in the bottom of a large bowl to remove as much of the liquid as possible.
Remove garlic cloves and set aside for use in Hummus.
Deep fry in small batches until golden brown. Drain on paper towels. Season with Season All and Garlic powder. Allow to cool completely, store in airtight container.