I’ve mentioned my love of dips, especially healthy dips filled with wholesome ingredients that can also can serve double or even triple duty, as sauces, sandwich fillings or as light meals on their own along with fresh veggies and toasted pita bread.
I ate this for lunch today: carrot sticks, artichokes, and a few slices of bread. Other raw veggies like snap peas, green beans, fava beans, bell peppers, celery, fennel, mushrooms, and tomatoes could be fabulous too.
Perfect for lunch, snack, or an appetizer at your next dinner party.
Ingredients :
Artichoke Heart and cumin Dip:
Prep time: 30 minsCook time: 20 minsTotal time: 50 minsServes: 2.5 Cups
🍀1 medium sized artichokes, stems trimmed, bottom 2 rows of leaves removed.
🍀5 tbsp ricotta cheese or soft cream cheese.
🍀1/2 Cup Greek yogurt or low fat yogurt/curd.
🍀1/2 Cup cooked / canned chickpeas.
🍀1/4 Cup fresh parsley.
🍀1 stalk green garlic, roughly chopped.
🍀1-2 cloves garlic.
🍀1/4 Cup olive oil.
🍀2-3 Tsp lemon juice.
🍀Salt to taste.
🍀1 tsp pepper.
🍀a pinch of cayenne/chili powder.
🍀juice from 1/2 lemon.
🍀carrots, sliced, for serving.
Method:
🍀 Place artichokes in a steamer basket in a pot with 1 1/2 -2″ water. Cover and bring it to a boil then simmer and steam for 15-20 minutes (or until tender and stems pierce easily with a sharp knife).
🍀 Blend the cooked chickpea, parsley, ricotta or soft cheese,and 2 tbsp olive oil with some cayenne or chili powder. Blend for about 1 minute, or until it’s as smooth as you’d like it.now add the yogurt and blend for 2 seconds .itz time to add lemon juice and olive oil.Taste and adjust seasoning if needed. Chill it in the fridge until you need it.
🍀 When artichokes are tender, remove them from the pot and plunge into ice water that has the juice of half a lemon mixed in. When they’re cool enough to handle, pull off most of the leaves (stop when you get to the small ones) and set them aside for later. Slice off the tougher top part off the leaves (you can save the tender bottom part for dipping) and slice through the top of the heart. Scrape out the choke (the fuzzy center) in the heart (and if there’s any on the leaves scrape that, if you’re going to eat them). Once each heart is done, return it to the lemon water. Once all hearts are done, chop up and stir in to the ricotta mixture (or you can blend it in if you prefer). Taste and adjust seasoning if needed
🍀 Serve dip with carrots and bread / artichoke leaves for dipping.
Comments
Post a Comment