Artichoke Jalapeno Hummus Dip

Name: Artichoke Jalapeno Hummus Dip
Total time: 15 min
Yield: 8 Servings
Ingredients: 1 (15 ounce) can chickpeas, drained; 2 (6 ounce) jars artichoke hearts, drained; ½ cup Greek yogurt; ½ cup fresh basil; 🧂 1 teaspoon ground paprika; 🧂 1 teaspoon ground cayenne pepper; 🧂 ½ teaspoon curry powder; ⅓ cup pickled jalapeno pepper slices; ¼ cup olive oil; 🍋 1 lemon, juiced; 2 tablespoons hemp seeds; 🧄 2 cloves garlic

Cost $12, save $8

Source: Recommended by CookPal

15 Min
8 Servings
$12

Artichoke Jalapeno Hummus Dip

Cost $12, save $8

Source: Recommended by CookPal

15 Min
8 Servings
$12

INGREDIENTS

Base
- 1 (15 ounce) can chickpeas, drained
Vegetables
- 2 (6 ounce) jars artichoke hearts, drained
Dairy
- ½ cup Greek yogurt
Herbs and Spices
- ½ cup fresh basil
- 🧂 1 teaspoon ground paprika
- 🧂 1 teaspoon ground cayenne pepper
- 🧂 ½ teaspoon curry powder
Condiments
- ⅓ cup pickled jalapeno pepper slices
- ¼ cup olive oil
- 🍋 1 lemon, juiced
Seeds
- 2 tablespoons hemp seeds
Aromatics
- 🧄 2 cloves garlic

STEPS

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.

NUTRIENTS

Per 1 serving

🔥

160

Calories

5
Protein
15
Carbs
10
Fats

💡 Serve with fresh vegetables, pita bread, or tortilla chips for dipping.Adjust spice level to taste by adding more or less cayenne pepper and jalapeno slices.For a smoother consistency, peel the chickpeas before blending.This dip can be made ahead and stored in the fridge for up to 3 days.