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
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: 205 kcal · Carbohydrates: 19 g · Protein: 6 g · Fat: 12 g · Saturated Fat: 2 g · Sodium: 203 mg · Potassium: 195 mg · Fiber: 5 g · Sugar: 3 g · Vitamin A: 20 IU · Vitamin C: 3 mg · Calcium: 37 mg · Iron: 2 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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