
Artichoke Hummus Dip
-
- Prep Time
- Minutes
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- 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
- In a medium pan, heat 2 tablespoons of Olive Oil, on a low heat
- Add the chopped onions and garlic and cook until soft without color
- Drain the artichokes and chickpeas. Reserve some of the liquid
- Add to the pan and cook for 8 minutes to soften
- In the bowl of a food processor, combine the artichoke mixture, cayenne pepper, salt and pepper
- Turn the processor on and slowly add 4 tablespoons of Olive Oil and a little of the reserved liquid to make a creamy paste
- Taste for seasoning
- Refrigerate for 30 minutes before serving
- Servings : 4
- Recipe Type : Appetizer