Artichokes and Hummus Dip |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 2 |
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Subtly lemon-garlic flavored artichokes served with a refreshing chickpea and vegetable dip. Surprisingly filling and extremely easy! Use the artichokes to scoop up dip and enjoy! Ingredients:
3 large cloves garlic, smashed, divided |
1/2 lemon |
4 artichokes, trimmed and stemmed |
1/4 cup extra-virgin olive oil |
2 teaspoons ground cumin |
1 teaspoon white sugar, or more to taste |
1/2 lemon, juiced |
sea salt to taste |
1 green bell pepper, diced |
1 tomato, diced |
1 (15 ounce) can chickpeas (garbanzo beans), drained and rinsed |
1/4 cup plain european-style yogurt, or more to taste |
Directions:
1. Pour enough water into a pot with a steamer insert to reach about 2 inches deep. Add 1 smashed garlic clove and half a lemon to the water. Put steamer insert into the pot and bring water to a boil. Arrange artichokes in the steamer insert and place a lid on the pot. Steam artichokes until a knife easily pierces the bottom of the largest artichoke, 30 to 45 minutes.
2. Blend olive oil, cumin, sugar, lemon juice, and a pinch of sea salt in a blender until smooth. Add green bell pepper and tomato; blend until smooth, about 1 minute. Pour chickpeas and yogurt into the blender; blend thoroughly. Thicken dip with more yogurt, if desired. Season with sea salt; serve with the steamed artichokes.
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