TOTAL TIME: Prep/Total TIme: 15 min.
MAKES: 16 servings

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

Nutritional 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, 2 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

Directions

  1. 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.
Originally published as Artichoke Hummus in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p39

Nutritional 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, 2 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

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