Hungry, Hungry Artichoke Hummus H.G.

By Bettybug

Ingredients

• 1 cup canned artichoke hearts, drained
• 1/4 cup fat-free vegetable broth
• 1/4 cup plain fat-free Greek yogurt
• 1 tablespoon lemon juice
• 1 1/2 teaspoons crushed garlic
• 1/2 teaspoon dried parsley flakes, plus more, for optional garnish
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground cumin
• 1/4 teaspoon paprika, plus more, for optional garnish
• 1 (15-ounce) can chickpeas (garbanzo beans), drained and rinsed
• Serving suggestion: pita chips, cut veggies

Preparation

Step 1

Put all of the ingredients except for the chickpeas in a blender.

Using a potato masher or a fork, thoroughly mash the chickpeas. Transfer to the blender. Puree until smooth, stopping and stirring if blending slows.

For best flavor, refrigerate the hummus for several hours. Before serving, garnish with a sprinkle each of paprika and parsley flakes, if you like.

PER SERVING (1/8th of recipe, 1/4 cup): 56 calories, 0.5g fat, 400mg sodium, 9g carbs, 3g fiber, 1g sugars, 3g protein