Artichoke Jalapeno Hummus Dip

Ingredients and Weight:

• Canned chickpeas (garbanzo beans), 15 ounces
• Artichoke hearts (canned or fresh), 14 ounces
• Jalapeno peppers, 1 medium (remove seeds and veins for less heat)
• Lemon juice, 2 tablespoons
• Tahini (sesame seed paste), 1/4 cup
• Olive oil, 1/4 cup
• Garlic cloves, 2
• Salt and pepper to taste

Preparation Time:

15 minutes

Cooking Time:

None

Difficulty Level:

2

Preparation Method Steps:

1. Drain and rinse chickpeas.
2. Combine all ingredients in a food processor or blender.
3. Process until smooth and creamy.
4. Season with salt and pepper to taste.

Nutritional Information:

• Calories: 180 per serving (1/8 of dip)
• Protein: 6 grams
• Carbohydrates: 25 grams
• Fat: 9 grams

Dish Characteristics:

• Creamy and flavorful
• Mildly spicy with a hint of heat from jalapenos
• Perfect for dipping vegetables, crackers, or pita bread

User Comments:

• "This hummus is so smooth and satisfying! The artichokes give it a unique flavor."
• "The jalapenos add just enough heat to make it interesting."
• "I served this with pita bread and it was a hit among my guests."
• "It's a great dip for a healthy snack or appetizer."
• "The combination of artichokes and jalapenos is delicious and refreshing."

Special Precautions and Tips:

• If you prefer a smoother hummus, peel the chickpeas before processing.
• If you don't have canned artichoke hearts, you can use fresh artichokes. Just trim and steam until tender before adding to the dip.
• For a vegan dip, use olive oil instead of tahini.