Jalapeno and Artichoke Hummus
 
Prep time
Total time
 
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
  1. 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.
  2. 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!!
Notes
Calories per two tablespoons: 37.3, Fat: .03, Cholesterol: 0, Sodium: 156, Potassium: 3, Carbs: 6.9, Fiber: 1.8, Sugar: .05, Protein: 1.9
Nutrition Information
Serving size: 2 Tablespoons
Recipe by PB + P Design at https://www.peanutbutterandpeppers.com/2013/04/03/jalapeno-and-artichoke-hummus/