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plant based artichoke dip

Recipe: Plant-Based Artichoke Dip

artichokes sitting on a white wood table

😋Who doesn’t love artichoke dip? I’ve got a healthier version for you this week that’s packed with flavor.

Makes 4 servings.

 

Ingredients:

  • 1 x 14-oz (400 g) can artichoke hearts, drained

  • 1 x 15-oz (425 g) can chickpeas, drained

  • ¼ cup (20 g) nutritional yeast

  • 2 Tbsp tahini

  • 2 Tbsp extra virgin olive oil

  • Juice of 1 medium lemon

  • 2 cloves garlic, minced

  • Splash of hot sauce

  • ½ tsp sea salt

 

Directions:

  1. Place all the ingredients in a food processor and process until everything is combined but not overprocessed — you still want to be able to see bits of artichoke!

  2. Taste and adjust the seasonings. Scrape out of the processor into a serving bowl. Yum!


Recipe by: Dr. Saara Haapanen

Photo Credit: Canva by Lana_M from Getty Images Pro 

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