Artichoke Jalapeno Hummus Dip

Artichoke Jalapeno Hummus Dip
  • 1 (15 ounce) can chickpeas, drained
  • 2 (6 ounce) jars artichoke hearts, drained
  • 1/2 cup Greek yogurt
  • 1/2 cup fresh basil
  • 1/3 cup pickled jalapeno pepper slices
  • 1/4 cup olive oil
  • 1 lemon, juiced
  • 2 tablespoons hemp seeds
  • 2 cloves garlic
  • 1 teaspoon ground paprika
  • 1 teaspoon ground cayenne pepper
  • 1/2 teaspoon curry powder


  1. Combine chickpeas, artichoke hearts, Greek yogurt, basil, jalapeno pepper slices, olive oil, lemon juice, hemp seeds, garlic, paprika, cayenne pepper, and curry powder in a food processor; blend until smooth.

04/16/2018
Artichoke Jalapeno Hummus Dip, recipe PT15M PT1H 5 455 calories

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