Artichoke Hummus Dip With Hazelnuts & Garbanzo Beans
This creamy and flavorful artichoke and hazelnut dip is a delightful addition to any gathering. The combination of earthy hazelnuts, tangy artichokes, and fresh herbs creates a unique and satisfying blend that's perfect for dipping crackers and vegetables. Easy to prepare in just a few simple steps, this dip is sure to be a hit at your next party or snack time.
— Constant Cookbook
Ingredients
- 1/4 cup chopped hazelnuts, lightly toasted
- 1 (14 oz.) can artichoke hearts, packed in water (water reserved), quartered
- 3 tbsp artichoke water (from the can)
- 1 (16 oz.) can garbanzo beans (chickpeas)
- 2 cloves garlic, minced
- 1/4 cup finely grated Parmesan cheese
- 1/4 cup extra-virgin olive oil
- 2 tbsp minced Italian parsley
- 1 tbsp minced fresh mint leaves
Instructions
- Place the hazelnuts in a heavy-duty blender or the bowl of a food processor. Pulse until the hazelnuts are finely chopped.
- To the blender, add artichoke hearts, artichoke water (from the can), garbanzo beans, garlic and Parmesan cheese. Blend until artichokes and garbanzo beans are finely chopped, scraping down the sides as needed.
- With the motor running, slowly pour in olive oil. Blend until smooth.
- Transfer the dip to a medium-sized bowl, and stir in parsley and mint. Serve with crackers and fresh raw vegetables.
Yield
Makes approximately 2 cups
Nutrition
- Serving Size: 0.25 Cup
- Calories: 105 kcal
- Carbohydrate Content: 1 g
- Protein Content: 2 g
- Fat Content: 10 g
- Saturated Fat Content: 2 g
- Cholesterol Content: 3 mg
- Sodium Content: 69 mg
- Fiber Content: 1 g
- Sugar Content: 1 g
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