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, fibre and minerals. Marinated artichokes have a rich flavour 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 (option)
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
Per Serving: Calories: 118 | Carbs: 11 g | Fat: 7 g | Protein: 7 g | Sodium: 258 mg | Sugar: 1 g
Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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