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Artichoke Hummus Recipe


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     Artichoke Hummus

Category   Appetizers
Sub Category   Low-fat
Servings   8

1 C. canned artichoke hearts, drained
1/4 C. fat-free vegetable broth
1/4 C. plain, fat-free Greek yogurt
1 T. lemon juice
1-1/2 t. crushed garlic
1/2 t. dried parsley flakes
1/2 t. salt
1/4 t. black pepper
1/4 t. ground cumin
1/4 t. paprika
1 can (15 oz.) garbanzo beans, drained and rinsed

Place all ingredients except chickpeas and optional garnishes in a blender. Set aside.
Place chickpeas in a bowl and thoroughly mash with a potato masher or fork. (If you have a super-strong blender, feel free to skip this step.) Transfer to the blender. Puree until smooth, stopping and stirring if blending slows.
For best flavor, refrigerate hummus for several hours. Before serving, garnish with a sprinkle each of additional parsley flakes and paprika, if you like.
Serving Suggestions
PointsPlus value 1 (for about 1/4 C.)

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