Artichoke Jalapeno Hummus Dip
Artichokes and chickpeas are blended with hemp seeds and basil in this fresh-tasting hummus with a decent kick from pickled jalapeno slices.
Appetizer
10 mins
8 servings
No book associated
Ingredients
- 1 (15 ounce) can chickpeas, drained
- 2 (6 ounce) jars artichoke hearts, drained
- 1/2 cup Greek yogurt
- 1/2 cup fresh basil
- 1/3 cup pickled jalapeno pepper slices
- 1/4 cup olive oil
- 1 lemon, juiced
- 2 tablespoons hemp seeds
- 2 cloves garlic
- 1 teaspoon ground paprika
- 1 teaspoon ground cayenne pepper
- 1/2 teaspoon curry powder
Directions
1. Combine chickpeas, artichoke hearts, Greek yogurt, basil, jalapeno pepper slices, olive oil, lemon juice, hemp seeds, garlic, paprika, cayenne pepper, and curry powder in a food processor; blend until smooth.
Nutrition Information
calories: 160 kcal
carbohydrate Content: 15 g
cholesterol Content: 3 mg
fiber Content: 4 g
protein Content: 5 g
saturated Fat Content: 2 g
sodium Content: 411 mg
sugar Content: 1 g
fat Content: 10 g
unsaturated Fat Content: 0 g
Included Books:
Flavorful Fondue Fusion Recipes: Culinary Explorations in the Dipping Experience
Lisa Windle
Hummus Bros. Levantine Kitchen: Delicious, healthy recipes inspired by the ancient Mediterranean
Hummus Bros.
Christmas Recipes: Fantastic Spreads & Dips, Festive Meat Appetizers And Sauces, Yuletide Butters And Breads, Spectacular Cheeseballs, And Magnificent Desserts & Sauces, Delicious Snack Mixes
Cheryl Leonard
Churro Maker Recipe Book: With 7 Delectable Dipping Sauces
Hill Hjem