California Artichoke Advisory Board

Greek-Style Garbanzo Dip

  • 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
  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