Hungry, Hungry Artichoke Hummus
Hungry, Hungry Artichoke Hummus
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 56
- Total Fat
- 1 grams
- Sodium
- 400 milligrams
- Carbohydrates
- 9 grams
- Dietary Fiber
- 3 grams
- Protein
- 3 grams
- Sugar
- 1 grams
- Total: 10 min
- Prep: 10 min
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 56
- Total Fat
- 1 grams
- Sodium
- 400 milligrams
- Carbohydrates
- 9 grams
- Dietary Fiber
- 3 grams
- Protein
- 3 grams
- Sugar
- 1 grams
- Total: 10 min
- Prep: 10 min
Ingredients
1 cup canned artichoke hearts, drained
1/4 cup fat-free vegetable broth
1/4 cup plain fat-free Greek yogurt
1 tablespoon lemon juice
1 1/2 teaspoons crushed garlic
1/2 teaspoon dried parsley flakes, plus more, for optional garnish
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground cumin
1/4 teaspoon paprika, plus more, for optional garnish
1 (15-ounce) can chickpeas (garbanzo beans), drained and rinsed
Serving suggestion:
pita chips
cut veggies
Directions
- Put all of the ingredients except for the chickpeas in a blender.
- Using a potato masher or a fork, thoroughly mash the chickpeas. Transfer to the blender. Puree until smooth, stopping and stirring if blending slows.
- For best flavor, refrigerate the hummus for several hours. Before serving, garnish with a sprinkle each of paprika and parsley flakes, if you like.
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