- In food processor combine 1 (15½ -ounce) can rinsed, drained chick peas, 1 (14-ounce) can drained artichoke hearts, 1 minced garlic clove, 2 tablespoons fresh lemon juice and 1 tablespoon water. Process until blended but still chunky.
- Add 3 tablespoons parsley and a sprinkle of black pepper.
If a creamier texture is preferred, add 1 cup reduced-fat sour cream or Greek yogurt to the dip.
Makes 8 servings.
Serve with raw veggies and rice crackers to keep gluten-free.