Artichoke Hummus Dip with Hazelnuts & Garbanzo Beans
- 1/4 cup chopped hazelnuts, lightly toasted
- 1 (14 oz.) can artichoke hearts, packed in water (water reserved), quartered
- 3 tbsp artichoke water (from the can)
- 1 (16 oz.) can garbanzo beans (chickpeas)
- 2 cloves garlic, minced
- 1/4 cup finely grated Parmesan cheese
- 1/4 cup extra-virgin olive oil
- 2 tbsp minced Italian parsley
- 1 tbsp minced fresh mint leaves
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Artichoke hearts (1 (14 oz.) can)
- Garbanzo beans (1 (16 oz.) can)
- Garlic (2 cloves)
- Hazelnuts, lightly toasted (1/4 cup)
- Italian parsley (2 tbsp)
- Mint, fresh leaves (1 tbsp)
- Cooking & Baking
- Olive oil, extra-virgin (1/4 cup)
- Drinks
- Artichoke water (3 tbsp)
- Dairy
- Parmesan cheese (1/4 cup)
Preparation
Read recipe preparation on cookincanuck.com
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Recipe Stats
Published April 19, 2012 (10 months ago).
65 people saved this recipe.
