The Pioneer Woman Tasty Kitchen
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Jalapeno and Artichoke Hummus

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Level: Easy

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Description

A spicy, healthy hummus dip made with pickled jalapenos and artichoke hearts. Perfect for dipping pretzels and veggies in.

Ingredients

  • 15-½ ounces, weight Canned Garbanzo Beans, Rinsed, Drained (reserve Some Of The Juice Form The Can)
  • ½ cups Artichokes From A Can, Roughly Cut
  • 1 clove Garlic, Peeled
  • 1 ounce, weight Pickled Jalapeño Slices (The Ones You Use On Nachos)
  • 2 Tablespoons Lemon Juice, Fresh
  • 1 teaspoon Ground Cumin
  • ½ teaspoons Salt

Preparation

Put all ingredients in a food processor and blend until mixed well with a smooth consistency. Add 1 tablespoon of reserved bean juice at a time if it’s hard to mix or it’s too thick (I used about 1/4 cup of juice).

To kick it up a notch, you can add some of the juice form the pickled jalapenos. I personally may have added a tad too much in mine, but I love it!

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