Whenever I go to a party, the hostess asks me to bring my artichoke hummus. A versatile dip, it perfectly complements most other appetizers.
—HOLLY COLE PARRISH, FL
PREP/TOTAL TIME: 15 MIN. • MAKES: 2 CUPS
1 can (15 ounces) chickpeas, rinsed and drained
1 jar (7 1/2 ounces) marinated quartered artichoke hearts, drained
1/4 cup tahini
1 tablespoon capers, drained
2 tablespoons lemon juice
4 garlic cloves, minced
2 teaspoons grated lemon peel
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/8 teaspoon salt
Dash crushed red pepper flakes, optional
Dash pepper
2 fresh rosemary sprigs, chopped
Assorted fresh vegetables or baked pita chips
Place the first 12 ingredients in a food processor; cover and process until smooth. Transfer to a small bowl; stir in rosemary. Serve with vegetables.
Per 2 tablespoons without vegetables or chips: 75 cal., 5g fat (1g sat. fat), 0 chol., 116mg sod., 6g carb. (1g sugars, 2g fiber), 2g pro.
Diabetic Exchanges: 1/2 starch, 1/2 fat.