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Artichoke Hummus Dip with Hazelnuts & Garbanzo Beans
- 1/4 cup chopped hazelnuts, lightly toasted
- 1 (14 oz.) can artichoke hearts, packed in water (water reserved), quartered
- 3 tbsp artichoke water (from the can)
- 1 (16 oz.) can garbanzo beans (chickpeas)
- 2 cloves garlic, minced
- 1/4 cup finely grated Parmesan cheese
- 1/4 cup extra-virgin olive oil
- 2 tbsp minced Italian parsley
- 1 tbsp minced fresh mint leaves
- InstructionsPlace the hazelnuts in a heavy-duty blender or the bowl of a food processor. Pulse until the hazelnuts are finely chopped.
Directions:View on Cookin Canuck
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