Eat this dip without guilt! Artichokes and chickpeas are both healthy ingredients as are the rest of the ingredients. A quarter cup of this dip has only 88 cal, 3 g pro, 9 g carbs, 2 g fiber, 4.5 g fat (.5 sat), 172 mg sodium. Serve it with fresh veggies, pita chips, whole-grain crackers or Beanitos.
1 can (14-oz) artichoke hearts, rinsed & drained
1 can (15-oz) chickpeas (garbanzo beans) rinsed & drained
2 tbsp tahini
2 tbsp fresh lemon juice
1 tbsp minced garlic
1 tbsp extra virgin olive oil
1/2 tsp cumin
1/2 tsp hot paprika
1 cup chopped fresh basil
Place all the ingredients, except basil, in a food processor and pulse until smooth. Remove from processor and stir in the fresh basil.
Yield: 2 cups dip
1 can (15-oz) chickpeas (garbanzo beans) rinsed & drained
2 tbsp tahini
2 tbsp fresh lemon juice
1 tbsp minced garlic
1 tbsp extra virgin olive oil
1/2 tsp cumin
1/2 tsp hot paprika
1 cup chopped fresh basil
Place all the ingredients, except basil, in a food processor and pulse until smooth. Remove from processor and stir in the fresh basil.
Yield: 2 cups dip
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