Greek-Style Garbanzo Dip

Ingredients:

• 4 medium California artichokes, prepared and cooked as directed for whole artichokes
• 1 can (15 1/2 oz) reduced sodium garbanzo beans
• 1/4 cup lemon juice
• 1 tsp minced garlic
• 1 1/2 tsp olive oil
• 1/2 tsp grated lemon peel
• 2 tbsp finely chopped parsley
• 3 tbsp thinly sliced green olives
• 1/4 tsp crushed, dried oregano

Instructions:

1. Drain garbanzo beans, reserving 6 tbsp of liquid.
2. In blender or food processor, place garbanzo beans, reserved liquid, lemon juice, and garlic. Cover and process until smooth.
3. Transfer mixture to a bowl and stir in the lemon peel, parsley, green onions and oregano.
4. Cover and refrigerate until ready to use.

Yield: Makes 1 1/2 cups, serves 4 as a dip with artichokes.

Nutritional Information: 212 Calories; 11g Protein; 37g Carbohydrates; 4g Fat; 17% Calories from fat; 2% Calories from saturated fat; 124mg Sodium; 0mg Cholesterol; 8g Dietary fiber.

Courtesy California Artichoke Advisory Board