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