Saturday, December 31, 2011

Artichoke Hummus

From Hungry Girl.

  • 1 can (fat free) Garbonzo beans, drained and rinsed.
  • 1 can artichoke hearts, drained
  • 1/4 cup plain (or Greek) yogurt
  • 1/4 cup chicken broth (I used bouillon powder dissolved in water)
  • 1 TBSP lemon juice
  • 1 1/2 tsp. crushed garlic or garlic powder
  • 1/2 tsp. dried parsley flakes, plus more for optional garnish
  • 1/2 tsp. seasoning salt
  • 1/4 tsp. black pepper
  • 1/4 tsp. ground cumin
  • 1/4 tsp. paprika, plus more for optional garnish
  1. Put all ingredients in a blender. Puree until smooth, stopping and stirring if blending slows.
  2. For best flavor, refrigerate hummus for several hours. Before serving, add a sprinkle each of paprika and parsley flakes, if you like. Serve with wasa bread, crackers, pita chips, cut veggies, or other dippers of choice.

Makes about 6-3/4 3oz servings. I had intended to divide this into about 4 servings, but was pleasantly surprised at how much this made! I used wasa bread for dipping which are 35-40 calories per serving (depending on the flavor). I thought they went really well with it! Cauliflower was also good dipped in.

Nutrition (Hummus only)
Calories 72
Fat 1g
Sodium 845mg
Potassium 147mg
Carbs 13g
Fiber 3.5g
Sugars 1g
Protein 4g

1 comment:

  1. YUM!!! But wait... so when do the chickpeas go in? Drain the artichoke hearts, or not?