Ingredients for Artichoke Chickpea Hummus
- 1 (14-ounce) can artichoke hearts
- 1 (14-ounce) can chickpeas
- Greek Yogurt
- 1/4 cup ice water
- 1/4 cup lemon juice
- Dried Parsley
- 1/4 teaspoon salt
- Garlic Powder
- Chili Powder
- 1/2 teaspoon ground cumin
- Paprika
- Cayenne
- 1/4 cup tahini
- 2 cloves garlic
- optional fresh parsley for garnish
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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.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
2g
Fat
0g
Carbs
6g
