Bacon and Artichoke Hummus

This perfect summer picnic dip is salty and creamy with a hint of tang

Serves: 8
Cook Time: 10 Minutes

Ingredients

• 1/2 pound Smithfield Bacon, small diced and cooked until crisp
• 2 cups chick peas, drained
• 1 cup marinated artichoke hearts, drained
• 4 cloves garlic
• Juice of 2 lemons
• 1 teaspoon cumin
• 1 teaspoon kosher salt
• 1/2 teaspoon pepper
• Olive oil

Steps

Combine all of the ingredients except the bacon and oil in the bowl of a food processor. While food processor is running, slowly add olive oil until the ingredients have a creamy consistency. Pour into a serving bowl and fold in the bacon. Add additional salt and pepper as needed.

Serving Suggestions

Serve with your favorite whole-wheat pita chips or fresh crisp vegetables.

This recipe was specially prepared and created by Paula Deen for Smithfield. Recipe and photo courtesy of Smithfield.

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