Description
A spicy, healthy hummus dip made with pickled jalapenos and artichoke hearts. Perfect for dipping pretzels and veggies in.
Ingredients
- 15-½ ounces, weight Canned Garbanzo Beans, Rinsed, Drained (reserve Some Of The Juice Form The Can)
- ½ cups Artichokes From A Can, Roughly Cut
- 1 clove Garlic, Peeled
- 1 ounce, weight Pickled Jalapeño Slices (The Ones You Use On Nachos)
- 2 Tablespoons Lemon Juice, Fresh
- 1 teaspoon Ground Cumin
- ½ teaspoons Salt
Preparation
Put all ingredients in a food processor and blend until mixed well with a smooth consistency. Add 1 tablespoon of reserved bean juice at a time if it’s hard to mix or it’s too thick (I used about 1/4 cup of juice).
To kick it up a notch, you can add some of the juice form the pickled jalapenos. I personally may have added a tad too much in mine, but I love it!
