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Artichoke Jalapeno Hummus Dip

4

10 min

Artichoke Jalapeno Hummus Dip

Artichoke Jalapeno Hummus Dip Photo 1

Time

10 min

Serving

8 persons

Calories

160

Rating

4.00★ (1)

Cuisine

Author: Victoria Buriak
Fresh-tasting hummus with a decent amount of spice.

Ingredients

  • chickpeas: 1 can (15 ounce can, drained)
  • jars artichoke hearts: 2 piece (6 ounce, drained)
  • Greek yogurt: 0.5 cup
  • basil: 0.5 cup (fresh)
  • pickled jalapeno pepper slices: 0.33333 cup
  • olive oil: 0.25 cup
  • lemon: 1 piece (juiced)
  • hemp seeds: 2 Tbsp
  • garlic: 2 clove
  • ground paprika: 1 tsp
  • ground cayenne pepper: 1 tsp
  • curry powder: 0.5 tsp

Metric Conversion

Stages of cooking

Artichoke Jalapeno Hummus Dip Photo 21
  1. Combine chickpeas, artichoke hearts, Greek yogurt, basil, jalapeno pepper slices, olive oil, lemon juice, hemp seeds, garlic, paprika, cayenne pepper, and curry powder in a food processor; blend until smooth.
    Artichoke Jalapeno Hummus Dip Photo 2

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