Yoghurt with artichoke hummus
DIFFICULTY
very easy
very easy
RATING
COOK TIME
10 mins
10 mins
TOTAL TIME
10 mins
10 mins
Ingredients
Servings:
6
- 1 can(s) (425 ml) Chickpeas
- 1 can(s) (425 ml) Artichoke bottoms
- 3 TABLESPOONS Lemon juice
- 2 TABLESPOONS Tahina (sesame paste; glass)
- 5 TABLESPOONS Olive oil
- 1 red peppers
- 7-10 Tbsp salt, pepper, sugar
- 1 Garlic clove
- 400 g Greek cream yoghurt
Directions
- 1
First chick peas, then artichokes in a sieve, rinse cold and drain. Quarter the artichokes. Puree with chick peas, lemon juice, sesame paste, approx. 4 tbsp. water and 4 tbsp. oil with a hand blender
- 2
Clean the peppers, halve lengthwise, remove seeds and wash. Cut the pepperoni into fine cubes and stir into the artichoke hummus. Season to taste with salt, pepper and 2 pinches of sugar.
- 3
Peel and finely chop the garlic. Stir into the yoghurt and season with salt. Pour into a bowl. Add the artichoke hummus in the middle. Drizzle the rest olive oil over it.
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