Artichoke Hummus Dip with Hazelnuts & Garbanzo Beans
I've been making this artichoke hummus recipe for years! It takes different than your average hummus and takes about 10 minutes to make.
Servings: 8 Servings (2 Cups Total)
Calories: 105kcal
Ingredients
- ¼ cup chopped hazelnuts lightly toasted
- 1 14 ounce can artichoke hearts, packed in water (water reserved), quartered
- 3 tablespoons artichoke water from the can
- 1 16 ounce can garbanzo beans (chickpeas)
- 2 cloves garlic minced
- ¼ cup finely grated Parmesan cheese
- ¼ cup extra-virgin olive oil
- 2 tablespoons minced Italian parsley
- 1 tablespoon minced fresh mint leaves
Instructions
- Place the hazelnuts in a heavy-duty blender or the bowl of a food processor. Pulse until the hazelnuts are finely chopped.
- To the blender, add artichoke hearts, artichoke water (from the can), garbanzo beans, garlic and Parmesan cheese. Blend until artichokes and garbanzo beans are finely chopped, scraping down the sides as needed.
- With the motor running, slowly pour in olive oil. Blend until smooth.
- Transfer the dip to a medium-sized bowl, and stir in parsley and mint. Serve with crackers and fresh raw vegetables.
Nutrition
Serving: 0.25Cup | Calories: 105kcal | Carbohydrates: 1g | Protein: 2g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 69mg | Potassium: 31mg | Fiber: 1g | Sugar: 1g | Vitamin A: 190IU | Vitamin C: 3.1mg | Calcium: 43mg | Iron: 0.4mg
