Total Time: 10 Minutes
Makes 2 cups
To the blender, add artichoke hearts, artichoke water, garbanzo beans, garlic and Parmesan cheese. Blend until artichokes and garbanzo beans are finely chopped, scraping down the sides as needed.
With the motor running, slowly pour in olive oil and lemon juice. Blend until smooth.
Transfer the dip to a medium-sized bowl, and stir in parsley and mint. Serve with crackers and fresh raw vegetables.
- 1/4 cup chopped hazelnuts
- 1 can artichoke hearts, packed in water-water reserved
- 3 tablespoons artichoke water (from the can)
- 1 can garbanzo beans
- 2 cloves garlic, minced
- 1/4 cup grated parmesan cheese
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 2 tablespoons parsley
- 1 tablespoon mint leaves
- Crackers or veggies for dipping
To the blender, add artichoke hearts, artichoke water, garbanzo beans, garlic and Parmesan cheese. Blend until artichokes and garbanzo beans are finely chopped, scraping down the sides as needed.
With the motor running, slowly pour in olive oil and lemon juice. Blend until smooth.
Transfer the dip to a medium-sized bowl, and stir in parsley and mint. Serve with crackers and fresh raw vegetables.
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