Here’s a fun summer dip that you can switch out for hummus – perfectly delicious to drag a carrot or a skewer of tomatoes through! Just a bit more than a handful of ingredients creates this unusual recipe, each adding its own special flavor. Make a double batch and keep it in the fridge all week long for snacks and lunch, it makes a super sandwich spreader!
We love the frozen artichoke hearts we use in this dip. You can find them in your grocery store, right next to the frozen beans and peas. Most often, frozen veggies have more “structure” and fewer additives than canned.Wish we could find the green chilies frozen, too! We do use, canned beans and tomatoes in the healthy kitchen when we need to do so.
Cilantro provides a herby, grassy flavor pop to the dip! Cilantro has virtually no calories so it is a great way to ramp up the flavor of your food but not add any more calories. It does have, however, a ton of antioxidants and a natural ability to cleanse your body. It can detox from heavy metals that could potentially build up in the body so it is a great addition to a clean food plan.
Chile Chickpea and Artichoke Dip
- 1 (15 OZ) Can Chickpeas, drained and rinsed
- 1 Bag Frozen Artichoke Hearts (12 OZ) OR one can artichoke hearts in water, drained
- 1 Large Can Diced Mild Green Chilies
- 1 TB EVOO
- 1 -2 Cloves Garlic
- 1 TB Lemon Juice
- 2 TB Roughly Chopped Cilantro
Add all the ingredients to a food processor or blender and puree. Serve with pita chips or crudité.
