* Exported from MasterCook *
Angies Artichoke Hummus
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 20%)
Vegan
Amount Measure Ingredient -- Preparation Method
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1 can garbanzo beans -- (15 oz) drained (reserve small amount of liquid)
1 jar marinated artichoke hearts -- (6.5 oz) drained and rinsed well
1 pinch cumin
1 pinch pepper
olive oil -- small amount to moisten (garlic infused if you have it)
Mix all ingredients in a small food processor, including the beans liquid.
(I use a Magic Bullet, which isn't near as cool as the infomercials made
it out to be.) Add olive oil in small amounts at a time, mixing after
each, until it is a nice smooth texture. Serve room temperature or chilled
with pita bread, crackers or rice chips.
Makes around 1 1/2 cups (6 one-quarter cup servings)
ChupaNote: I added 2 T. freshly squeezed lemon, and about 2 T. canola oil.
If the artichoke hearts are packed in a good vinaigrette, you could use
that. I used a good deal more cumin, and a fair amount of Aleppo red
pepper. Some minced fresh jalapeno adds a nice bit of heat as well.
Without tahini, I wouldn't really call this hummus. But its a very tasty
garbanzo artichoke dip. Garnish with kalamata olives, a little minced
parsley, and some more Aleppor red pepper for color.
Cuisine:
"Mediterranean"
Source:
"Angie Hode @The American Homemaker blog"
S(Formatted by Chupa Babi):
"July 2012"
Yield:
"1 1/2 cups"
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Per Serving (excluding unknown items): 125 Calories; 2g Fat (15.7%
calories from fat); 7g Protein; 21g Carbohydrate; 6g Dietary Fiber; 0mg
Cholesterol; 22mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat;
0 Vegetable; 0 Fat.
Nutr. Assoc. : 0 0 0 0 0
