Lemony Artichoke Hummus
Lemony Artichoke Hummus ~ a flavorful variation on one of my favorite Middle Eastern dips, this hummus will become a new favorite.
Servings: 8 servings
Calories: 205kcal
Equipment
- food processor or blender
Ingredients
- 15 ounce can of chickpeas, drained and rinsed
- 15 ounce can artichoke hearts, drained
- 1/4 cup tahini (sesame paste)
- 2 garlic cloves, minced
- 3 Tbsp fresh lemon juice
- 1/4 cup extra virgin olive oil
- 1/4 cup cold water
- salt to taste
Instructions
- Put the chickpeas, artichoke hearts, tahini, garlic, lemon juice and olive oil into the bowl of a food processor or a high speed blender.
- Process until very smooth, about a minute or so. Open the machine and scrape down the sides. Run the machine again and add the cold water through the top. Add salt to taste.
- Spoon onto a shallow bowl, and drizzle with olive oil. Scatter a few chickpeas over the top. Serve with pita chips or raw veggies for dipping.
Nutrition
Calories: 205kcal | Carbohydrates: 19g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Sodium: 203mg | Potassium: 195mg | Fiber: 5g | Sugar: 3g | Vitamin A: 20IU | Vitamin C: 3mg | Calcium: 37mg | Iron: 2mg