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Description
This recipe gives traditional spinach and artichoke dip a plant-based twist, and is a great party starter!
Ingredients
US|METRIC
4 SERVINGS
- 2 cups canned chickpeas (drained)
- 2 Tbsp. tahini
- 1 lemon (juiced)
- 1/4 tsp. salt
- 2 Tbsp. EVOO
- 1/2 cup marinated artichokes (drained)
- 2 Tbsp. Parmesan
- 1 cup baby spinach
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Directions
- Add all the ingredients to the food processor container, and process until smooth.
- Spoon the hummus into a serving bowl and serve with a variety of crudite.
NutritionView More
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230Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories230Calories from Fat110 |
% DAILY VALUE |
Total Fat12g18% |
Saturated Fat2g10% |
Trans Fat |
Cholesterol<5mg1% |
Sodium470mg20% |
Potassium320mg9% |
Protein8g |
Calories from Fat110 |
% DAILY VALUE |
Total Carbohydrate27g9% |
Dietary Fiber7g28% |
Sugars0g |
Vitamin A15% |
Vitamin C45% |
Calcium10% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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