Artichoke Chickpea Hummus
- Yield:1 about 2 cups
- Time:2 hrs show details
Look, I get it — regular hummus gets pricey when you're buying those tiny containers. This version stretches a can of chickpeas with frozen artichoke hearts (way cheaper than the jarred ones) and Greek yogurt for extra protein.
Ingredients
- 1 cupfrozen artichoke hearts, thawed
- chickpeas, drained and rinsed
- ¼ cupplain Greek yogurt
- 2 tablespoonswater
- 2 tablespoonslemon juice, fresh or bottled
- 1 teaspoondried parsley
- ½ teaspoonsalt
- ½ teaspoongarlic powder
- ¼ teaspoonchili powder
- ¼ teaspoonground cumin
- ¼ teaspoonpaprika
- ⅛ teaspooncayenne pepper
Equipment
- food processor
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Preparation
Toss everything into your food processor and blend until smooth, adding more water a tablespoon at a time if it's too thick. (Store-brand Greek yogurt works perfectly here — save your money for the good olive oil drizzle on top.)
- 2 hrs
Transfer to the fridge and let it sit for at least 2 hours so all those spices can get acquainted.
Taste and adjust seasoning before serving — you might want more lemon juice or salt depending on your chickpeas.
Notes
Cost per serving comes out to roughly $0.75, versus $4+ for the fancy stuff at the store. Fresh parsley is great if you've got it, but dried works fine and doesn't go bad in your fridge drawer. Keeps for up to a week covered.
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