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 caloriescarbohydrate: 77.6 gcholesterol: 1.8 mgfat: 31.4 gfiber: 24.8 gprotein: 19.6 gsaturatedFat: 4.6 gservingSize: -sodium: 852.6 mgsugar: 10.3 gtransFat: : -unsaturatedFat: : -
Directions Artichokes and Hummus Dip
Directions
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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.
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.