Artichoke Hummus Dip

Published on By |
    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

Ingredients

  • Extra virgin olive oil
  • 1 x 14 oz can artichoke hearts
  • 1 x 12 oz can chickpeas
  • 1 small onion – chopped
  • 1 garlic clove – peeled and chopped
  • ½ teaspoon cayenne pepper
  • Coarse sea salt
  • Cracked black pepper

Instructions

  1. In a medium pan, heat 2 tablespoons of Olive Oil, on a low heat
  2. Add the chopped onions and garlic and cook until soft without color
  3. Drain the artichokes and chickpeas. Reserve some of the liquid
  4. Add to the pan and cook for 8 minutes to soften
  5. In the bowl of a food processor, combine the artichoke mixture, cayenne pepper, salt and pepper
  6. Turn the processor on and slowly add 4 tablespoons of Olive Oil and a little of the reserved liquid to make a creamy paste
  7. Taste for seasoning
  8. Refrigerate for 30 minutes before serving