Artichokes and Hummus Dip

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Sally 1

"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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Ingredients

45 m servings 621 cals
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Original recipe yields 2 servings

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Nutrition

  • Calories:
  • 621 kcal
  • 31%
  • Fat:
  • 31.4 g
  • 48%
  • Carbs:
  • 77.6g
  • 25%
  • Protein:
  • 19.6 g
  • 39%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 853 mg
  • 34%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Footnotes

  • Cook's Notes:
  • If you don't have a steamer, use a large pot with your colander as your steamer basket, but don't forget to put the lid back on! The lid does not need to fit tightly for the artichokes to still cook.
  • More sugar may be needed depending on acidity of tomato, but only add 1 pinch at a time.
  • Dip can also be made ahead of time. Tightly covered, it will keep for about 1 week in the refrigerator.

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