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Artichokes and Hummus Dip

Artichokes and Hummus Dip

  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Sally

Sally

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 {{adjustedServings}} servings

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Original recipe yields 2 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

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.
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