Adding artichokes to this white bean hummus adds extra flavor while making it lower in calories per serving.
1 14.5 ounce Can White Beans or 1-1/4C Homemade White Beans
1 cup Artichoke Hearts in Brine; packed + liquid
3 tablespoons Almond Butter, unsweetened or Tahini
3 Garlic Cloves; peeled
2 tablespoons Extra Virgin Olive Oil
1/2 teaspoons Himalayan Salt; more or less to taste
1/4 teaspoons Chipotle Pepper; more or less to taste, it’s very hot
Fresh Vegetables, cut-up; Optional as a snack to dip in hummus
If using canned beans, drain and rinse first. For homemade beans, make ahead of time and refrigerate. Add all ingredients to food processor. For a milder hummus, use less chipotle pepper or substitute fresh ground white or black pepper. Or add more chipotle pepper to make this spicier.
As a low calorie snack or lunch, measure 2T to 1/4C hummus and put in small serving dish. Cut-up fresh vegetables of your choice, like cucumbers, carrots, celery, zucchini, bell pepper, broccoli florets, cauliflower florets, snap peas, etc. Other options are cherry or grape tomatoes and lightly steamed vegetables like asparagus, snow peas, or bok choy.