I love artichokes. I often make a whole meal out of one, dragging the dragon-scale leaves through some savory potion based on fat.
But it's never really quite enough food. There's the satisfaction of dismantling a thistle, one petal at a time, and then the euphoria of scraping away the choke and devouring the heart. But. Still hungry. And all that fat.
Dagny has been suggesting that I try dipping artichoke leaves in hummus. Yeah, yeah. Nice idea, Dags, but I'll probably never do it.
Until the other day. We had two perfect, huge artichokes from the farmers market, a sudden hunger, and a reluctance to create a zesty fat bath. Hmm. Hummus, maybe? It would add a little filling protein to our meal, and if we bought a tub of it already made, it would be simple.
We set the cold hummus out to come to room temp while the artichokes cooked.
My first bite seemed all wrong: wrong texture, wrong smell, wrong taste. Clang! It was jarring... but not bad enough to quit.
Another bite. Better. Yes, I can see where this is going.
Another bite, and then another.
This is a good thing to do. It occurred to me that artichokes and chickpeas have common Mediterranean roots, so pairing them is natural.
Next time I'm going to make my own hummus, though.