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PREP TIME: 5 minutes
ACTIVE TIME: 15 minutes
3 cups cooked chickpeas (or two 15-ounce
cans, rinsed and drained)
¼ cup lemon juice
3 tablespoons tahini (gluten-free if
3 garlic cloves
1 teaspoon ground cumin
1 teaspoon onion powder
¼ teaspoon cayenne pepper
Salt and black pepper to taste
3 cups packed chopped kale
One 14- to 15-ounce can artichoke hearts,
rinsed, drained, and quartered if whole
Bread or crackers (gluten-free if
1. Combine the chickpeas, lemon juice,
tahini, garlic, cumin, onion powder, and
cayenne in a food processor and process
until smooth. Taste and add salt and
pepper as needed. If the dip is too thick,
add water by the tablespoon until it
reaches your desired thickness.
2. Add the kale and artichoke hearts
and pulse until fully incorporated but
still chunky. Serve immediately with bread or crackers or refrigerate until ready to use. Leftovers will
keep in an airtight container in the fridge for 1 to 2 days.
For those who hate hummus (Who hates hummus? ), switch out the chickpeas with white beans and
replace the tahini with olive oil.
For kale haters, switch out the kale for spinach, chard, or collard greens. For those who hate greens
altogether, they can be left out completely.