This dip is light, lemony, and easy to make. Artichokes are excellent for you. They are high in antioxidants and are a rich source of vitamins, fiber, and minerals. Marinated artichokes have a rich flavor which makes them great for dips, casseroles, salads, or appetizers.
Artichoke, Chickpea and Lemon Dip [Vegan, Gluten-Free]
Calories
118
Serves
4
Cooking Time
15
Ingredients
- 1-2 garlic buds, pressed
- 3 tablespoons tahini paste
- 14 ounces jar of chickpeas, strained and rinsed well (makes 1 1/2 cups strained chickpeas)
- 14 ounces jar of artichoke hearts, strained and rinsed well (makes 1 1/2 cups strained artichoke hearts)
- 1/3 cup fresh lemon juice
- 1 tablespoon lemon peel, finely grated
- 1/4 cup water
- 1/4 teaspoon powdered cumin
- 1 teaspoon sumac
- A dash of pink salt, to taste
- A fine drizzle of olive oil on top of serving portion (optional)
Preparation
- Put all ingredients in a food processor and process until creamy.
- Transfer to a serving bowl or platter, drizzle a little olive oil on top, and garnish or serve plain.
- Serve with crisps, pita bread slices, and/or raw vegetables. Store in a covered container in fridge.
Notes
For this recipe, whether you choose artichokes in water or olive oil, strain them and rinse them out well under running water.
Nutritional Information
About The Author
Julie Zimmer
See My RecipesJulie combines her years of medical experience with her passion for healthy eating to bring you nutritious and delicious recipes. With Bachelor Degrees in Psychology and Nursing, and a Master’s Degree in Community Health Nursing Education, Julie has worked in various health care settings, from intensive care to medical-surgical to community and public health. Julie is constantly experimenting in the kitchen to come up with healthy recipes that everyone can enjoy. As the founder of Health Continuum, she believes that good health is more than the sum of its parts.
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