Eating by Heart

Artichoke and Hummus Dip

Eating by Heart

Colombe Jacobsen guides you through a variety of heart healthy dishes including salads, tacos and chicken recipes. Bask in the lighter side of eating well. (30 Episodes)
Recipe
Artichoke and Hummus Dip Recipe
Prep Time: 1 hour 5 minutes
Cook Time: 15 minutes
Calories: 564
Difficulty: Medium

Nutrition Information

Recipe Serves 4
Nutrition Information Based on a Single Serving
Amount Per Serving% Daily Value*
Calories
564
28.2% Complete
28%
Fat
26g
40.0% Complete
40%
Cholesterol
0mg
0.0% Complete
0%
Sodium
532mg
23.1304347826% Complete
23%
Carbohydrates
65g
50.3875968992% Complete
50%
Fiber
22g
88.0% Complete
88%
Sugar
10g
20.0% Complete
20%
Protein
24g
47.0588235294% Complete
47%
*Percent Daily Value are based on a 2000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Dietary Needs

Lower Sugar
Vegan
Gluten Free
Vegetarian
Ingredients
  • 1 large clove pre-roasted garlic
  • 1 (14 ounce can) artichoke hearts
  • 2 ½ cups dried chickpeas
  • ¾ cup tahini paste
  • 6 garlic cloves (smashed)
  • ⅔ cup precooked baby spinach (½ pound raw)
  • ¼ teaspoon salt
  • 1 ½ tablespoons baking soda
  • 3 tablespoons lemon juice
  • Sea salt to taste
Method
Soak the chickpeas in cold water overnight and add 1 tablespoon of baking soda. Drain and rinse. Place the soaked chickpeas and remaining baking soda in medium pan and cover with double the volume of cold water. Bring to a boil and then simmer gently for 1 hour or until very soft. Drain them and reserve the cooking liquid. In a food processor, place the warm chickpeas, tahini, lemon juice, garlic and 1-teaspoon salt. Process until completely smooth. Add some cooking liquid as needed to adjust texture. Place the spinach leaves and salt in a medium pan and cover. Over medium heat, steam until the leaves are wilted. Cool and squeeze out the excess water. Add the garlic to the food processor and process until finely minced. Add the spinach, Hummus and process. Add the artichokes and pulse several times until smooth but still chunky. Serve in a bowl as a dip for your favorite whole grain crackers and veggies. Serve with a drizzle of olive oil and garnish with a few chickpeas. Serves 4-6