16 ServingsPrep/Total TIme: 15 min.
Ingredients
- 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
- 1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained
- 1/4 cup tahini
- 1 tablespoon capers, drained
- 2 tablespoons lemon juice
- 4 garlic cloves, minced
- 2 teaspoons grated lemon peel
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/8 teaspoon salt
- Dash crushed red pepper flakes, optional
- Dash pepper
- 2 fresh rosemary sprigs, chopped
- Assorted fresh vegetables or baked pita chips
Directions
- Place the first 12 ingredients in a food processor; cover and process
- until smooth. Transfer to a small bowl; stir in rosemary. Serve with
- vegetables. Yield: 2 cups.
Nutrition Facts: 2 tablespoons (calculated without vegetables or chips) equals 75 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 116 mg sodium, 6 g carbohydrate, 2 g fiber,