Chickpea and Jalapeño Dip
By: Lady Catherine ...
Published: Sunday, May 20, 2012 - 8:12am

Ingredients




29 oz. can of chickpeas – drained
1 jalapeño – with seeds
4 cloves of garlic
Juice of half a lemon
Small handful of fresh cilantro
Small handful of fresh Italian parsley
Small handful of fresh chives
6.5 oz. jar of marinated artichoke hearts – with marinade
Dashes of salt
Drizzle of olive oil

Preparation

1 Combine all of the above in a food processor and chop until smooth.

About

Serve with your favorite fresh vegetables or fruit or as a spread.
With Love,
Catherine
xo

Comments:
Ann Sylvester

Yu