Arugula, Artichoke And Red Chile Hummus - cooking recipe

Ingredients

1 (19 ounce) can chickpeas, drained and rinsed
1 banana pepper, seeded and chopped (optional)
1 cup artichoke hearts, drained and chopped
1 cup baby arugula, coarsely chopped
1/2 cup olive oil
1/2 cup apple cider vinegar
3 tablespoons tahini
2 teaspoons ground cumin
1 teaspoon bouquet garni
1/2 teaspoon red pepper flakes
salt to taste
cracked black pepper to taste
2 teaspoons water, or as needed

Preparation

Place chickpeas, banana pepper, artichoke hearts, baby arugula, olive oil, apple cider vinegar, tahini, cumin, bouquet garni, red pepper flakes, salt, and pepper in a food processor.
Pulse 3 or 4 times to start. Process for about 1 minute; scrape down sides of processor bowl. Continue to process until large pieces are finely chopped and hummus is to your desired consistency, 1 to 2 minutes. Thin with water, if too thick, adding a few teaspoons at a time.