A spicy, healthy hummus dip made with pickled jalapenos and artichoke hearts. Perfect for dipping pretzels and veggies in.
Serves: 1⅔ Cups (12 two tbsp. servings)
Ingredients
1 15.5 oz. can Garbanzo Beans, drained, rinsed (reserve some of the juice form the can)
½ cup artichokes from a can, roughly cut
1 clove garlic, peeled
1 oz pickled jalapeƱo slices (The ones you use on nachos)
2 tbsp. lemon juice, fresh
1 tsp. ground cumin
½ tsp. salt
Instructions
Put all ingredients in a food processor and blend until all mixed well and a smooth consistency. Add 1 tablespoon of reserved juice at a time if it's hard to mix or it's to thick. I used about ¼ cup of juice.
To kick it up a notch, you can add some of the juice form the pickled jalapenos. I personally may have added a tad to much in mine, but I love it!!