Who doesn’t love artichoke dip? I’ve got a healthier version for you this week that’s packed with flavor.
Light & Easy Artichoke Dip
- 1 x 14-oz (400 g) can artichoke hearts, drained
- 1 x 15-oz (425 g) can chickpeas, drained
- ¼ cup (20 g) nutritional yeast
- 2 Tbsp tahini
- 2 Tbsp extra virgin olive oil
- Juice of 1 medium lemon
- 2 cloves garlic, minced
- Splash of hot sauce
- ½ tsp sea salt
Place all the ingredients in a food processor and process until everything is combined but not overprocessed — you still want to be able to see bits of artichoke!
Taste and adjust the seasonings. Scrape out of the processor into a serving bowl. Yum!