Ingredients for Artichoke Chickpea Hummus
- Artichokes
- 1 (14-ounce) can chickpeas (drained and rinsed)
- Greek Yogurt
- Water
- 1/4 cup lemon juice
- Dried Parsley
- 1/4 teaspoon salt
- Garlic Powder
- Chili Powder
- Cumin
- Paprika
- Cayenne
How to Make Artichoke Chickpea Hummus
- Combine 1 (14-ounce) can chickpeas (drained and rinsed), 1 (14-ounce) can artichoke hearts (drained and quartered), 1/4 cup tahini, 1/4 cup lemon juice, 2 cloves garlic, 1/2 teaspoon ground cumin, 1/4 teaspoon salt, and 1/4 cup ice water in a food processor.
- Process until completely smooth and creamy, scraping down the sides as needed. Add more ice water, 1 tablespoon at a time, if needed to reach desired consistency.
- Taste and adjust seasonings as needed. Add more lemon juice for tartness, salt for saltiness, or cumin for earthiness.
- Transfer the hummus to a bowl, cover, and refrigerate for at least 2 hours to allow the flavors to meld. Garnish with fresh parsley before serving (optional).
- Serve with pita bread, vegetables, or crackers.
Chef's Tip for Extra Flavor
Elevate your dish with simple flavor boosters! A final flourish of freshly chopped herbs can add incredible brightness, while a squeeze of lemon or lime juice right before serving can awaken all the flavors. Don't underestimate a sprinkle of quality finishing salt or a drizzle of good olive oil to make your creation shine.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
2g
Fat
0g
Carbs
6g
