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Chickpea Artichoke Spread

Yield1 Serving

Different than hummus, this chickpea spread is creamy and tangy. Spread it on crackers or use it as a dip for crudités.

hickpea-Artichoke-Image-Final

 1 medium-sized yellow onion, chopped (about 1 ½ cups)
 3 cloves garlic, sliced
 1 (15-ounce) can chickpeas, drained and rinsed
 2 tablespoons freshly squeezed lemon juice
 ⅓ cup eggless mayonnaise
 1 cup marinated artichoke hearts, drained and finely chopped
 ½ teaspoon onion powder
 1 cup celery, finely chopped (optional)
 Salt to taste
Garnish
 Finely chopped parsley
 Paprika
1

On low heat, sauté the onion in the olive oil until soft.

2

Add the garlic slices and sauté until golden, about 2 minutes. Remove from heat and set aside.

3

Process the chickpeas with the lemon juice and mayonnaise in a food processor until smooth, scraping down the sides as needed.

4

Combine chickpea mixture with the remaining ingredients in a small bowl. Mix well.

5

Store in a tightly sealed container in the refrigerator.

6

Garnish before serving, if desired.

Serves: 14
Makes 2 cups

Note
Canned, but not marinated, artichoke hearts may also be used.