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Artichoke, Chickpea and Lemon Dip
[Vegan, Gluten-Free]

JZ By: Julie Zimmer

Author Bio

Julie combines her years of medical experience with her passion for healthy eating to bring... Read More

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Artichoke, Chickpea and Lemon Dip [Vegan, Gluten-Free]

118

Dairy Free

Vegan

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.

Ingredients You Need for Artichoke, Chickpea and Lemon Dip [Vegan, Gluten-Free]

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)

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How to Prepare Artichoke, Chickpea and Lemon Dip [Vegan, Gluten-Free]

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

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.