Categories: appetizer, healthy, not tried

Ingredients

• 15 oz. can chickpeas, drained
• 1 cup canned artichoke hearts, drained
• 1/4 cup fat-free vegetable broth
• 1/4 cup plain fat-free Greek yogurt
• 1 tablespoon lemon juice
• 1 1/2 teaspoon crushed garlic
• 1/2 teaspoon dried parsley flakes
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika

Directions

1. Place all ingredients except for chickpeas in a blender.

2. Using a potato masher or a fork, thoroughly mash chickpeas. Transfer to the blender. Puree until smooth, stopping and stirring if blending slows.

3. For best flavor, refrigerate for several hours. Before serving, garnish with a sprinkle each of paprika and parsley flakes, if you like.

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