Artichoke Chickpea Hummus
"A great low fat hummus."
photo by DailyInspiration
- Ready In:
- 10mins
- Ingredients:
- 12
- Yields:
-
1/4 cup
- Serves:
- 8
ingredients
- 1 (14 ounce) can artichokes, drained and rinsed
- 1 (19 ounce) can chickpeas, drained and rinsed
- 1⁄4 cup Greek yogurt
- 1⁄4 cup water or 1/4 cup vegetable broth
- 1 tablespoon lemon juice
- 1 teaspoon dried parsley
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon garlic powder
- 1⁄2 teaspoon chili powder
- 1⁄4 teaspoon cumin
- 1⁄4 teaspoon paprika
- 1 pinch cayenne
directions
- Blend everything together in food processor. Allow to sit in refrigerator for a few hours to blend flavours.
- Note - I used water instead of broth, so I added about 1/2 tsp of McCormick no salt herb seasoning. Also, fresh parsley would work great.
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Reviews
-
This is a nice version of hummus and I'm sure it will only get even better as it sits overnight. I did increase the spices to our liking. Definitely a keeper as we make hummus all the time and I always like to try different hummus combinations. Made for Spring PAC, 2014. -
Very good! I used chickpeas that I cooked myself rather than canned, and water instead of broth. Because of that I added about one extra teaspoon of salt. I didn't have any parsley so I just left it out. It definately needs to sit a few hours in the refrigerator before serving to allow the flavors to combine. I served it with pita bread and it was delicious! I think that fresh or roasted garlic would be a good addition as well. Thank you!
Tweaks
-
Very good! I used chickpeas that I cooked myself rather than canned, and water instead of broth. Because of that I added about one extra teaspoon of salt. I didn't have any parsley so I just left it out. It definately needs to sit a few hours in the refrigerator before serving to allow the flavors to combine. I served it with pita bread and it was delicious! I think that fresh or roasted garlic would be a good addition as well. Thank you!
