Artichoke Hummus Dip With Hazelnuts & Garbanzo Beans
This creamy artichoke and hazelnut dip is a delightful blend of flavors and textures. The nutty crunch of toasted hazelnuts complements the smoothness of artichoke hearts and garbanzo beans, while fresh herbs add a burst of freshness. Perfect for dipping with crackers or veggies, this dip is sure to be a hit at your next gathering.
— 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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