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Monday, December 28, 2015

artichokes and hummus dip

Ingredients

  • Servings: 2
  • 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

Recipe

    Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins

  • 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.
  • 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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