| Level: | Easy |
| Total: | 10 min |
| Prep: | 10 min |
| Yield: | 8 servings |
Ingredients
- 1 cup canned artichoke hearts, drained
- 1/4 cup fat-free vegetable broth
- 1/4 cup plain fat-free Greek yogurt
- 1 tablespoon lemon juice
- 1 1/2 teaspoons crushed garlic
- 1/2 teaspoon dried parsley flakes, plus more, for optional garnish
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground cumin
- 1/4 teaspoon paprika, plus more, for optional garnish
- 1 (15-ounce) can chickpeas (garbanzo beans), drained and rinsed
- pita chips
- cut veggies
Instructions
- Put all of the ingredients except for the chickpeas in a blender.
- Using a potato masher or a fork, thoroughly mash the chickpeas. Transfer to the blender. Puree until smooth, stopping and stirring if blending slows.
- For best flavor, refrigerate the hummus for several hours. Before serving, garnish with a sprinkle each of paprika and parsley flakes, if you like.
Nutrition Facts
| Calories | 56 |
| Total Fat | 1 grams |
| Sodium | 400 milligrams |
| Carbohydrates | 9 grams |
| Dietary Fiber | 3 grams |
| Protein | 3 grams |
| Sugar | 1 grams |
Reviews
This was the most awful Hummus I’ve ever made! Kept re-reading it to make sure I got everything right and sure enough, I did. What a waste! Even tried to add 3 extra cans of chickpeas, didn’t work! Maybe I don’t like artichoke hearts because that’s what I think made it so awful, but not sure as I love Artichoke dips… ?
I made it for a group gals and everybody raved! Served it with various cut up, raw veggies and crackers. People asked for the recipe. Tasted fresh and healthy~
Very good! I teach pressure cooking classes so we made this hummus with dry chickpeas during my last class. A Superbowl party must in our house!
Love it!! I made a half batch to take with me to work. will make this again!
Fantastic! Served as an appetizer when my “meat-n-potatoes” in-laws came over. Even my father-in-law loved it. I used a pizza cutter and cut fat-free flour tortillas and baked them in the oven and used those to dip into the hummus.
Awesome… creamy and delicious without oil. I have a Vitamix but I pureed everything but the chickpeas first, then added them. I did end up adding just a little more stock and a touch more yoghurt to thin it out. Also I had added 3 or 4 sundried tomato halves (the dry kind, not the ones in oil so that might have been the reason for the dryness. It added a really nice sweetness and flavor for basically no calories. True to her recommendation, this was as good on veggies as it was on home-made pita chips. Tomorrow I’ll make a flatbread sandwich with it maybe. :-