Artichokes and Hummus Dip recipe

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Ingredients

3 large cloves garlic, smashed, divided
½ lemon
4 artichokes, trimmed and stemmed
¼ cup extra-virgin olive oil
2 teaspoons ground cumin
1 teaspoon white sugar, or more to taste
½ lemon, juiced
sea salt to taste
1 green bell pepper, diced
1 tomato, diced
1 (15 ounce) can chickpeas (garbanzo beans), drained and rinsed
¼ cup plain European-style yogurt, or more to taste

Nutrition Info

621.3 calories
carbohydrate: 77.6 g
cholesterol: 1.8 mg
fat: 31.4 g
fiber: 24.8 g
protein: 19.6 g
saturatedFat: 4.6 g
servingSize: -
sodium: 852.6 mg
sugar: 10.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Pour enough water into a pot with a steamer insert to reach about 2 inches deep. Add 1 smashed garlic clove and half a lemon to the water. Put steamer insert into the pot and bring water to a boil. Arrange artichokes in the steamer insert and place a lid on the pot. Steam artichokes until a knife easily pierces the bottom of the largest artichoke, 30 to 45 minutes.

  2. Blend olive oil, cumin, sugar, lemon juice, and a pinch of sea salt in a blender until smooth. Add green bell pepper and tomato, blend until smooth, about 1 minute. Pour chickpeas and yogurt into the blender, blend thoroughly. Thicken dip with more yogurt, if desired. Season with sea salt, serve with the steamed artichokes.

Recipe Yield

2 servings

Recipe Note

Subtly lemon-garlic flavored artichokes served with a refreshing chickpea and vegetable dip. Surprisingly filling and extremely easy! Use the artichokes to scoop up dip and enjoy!

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