Roasted Lemon Artichoke Chickpea Dip
Warm, creamy dip bursting with lemon flavor, baked with marinated artichokes and chickpeas.
Servings: 2 cups
Calories: 115kcal
Equipment
- DOWAN Casserole Dish, 9x13 Ceramic Baking Dish, Large Lasagna Pan Deep, Casserole Dishes for Oven, 135 oz Deep Baking Pan with Handles, Oven Safe and Durable Bakeware for Lasagna, Roasts, Home Decor Gifts, White
Ingredients
- 1 jar marinated artichokes drained
- 1 small lemon sliced
- 1 can chickpeas drained
- ¼ cup olive oil
- 1 teaspoon Celtic sea salt
- 2 teaspoons Italian herbs
Instructions
- Preheat Oven: Start by preheating your oven to 375°F (190°C).
- Prepare the Artichokes and Lemon: Drain the marinated artichokes and slice the lemon. If the lemon slices have seeds, make sure to remove them.
- Blend Chickpeas (Optional): For a smoother dip, blend the chickpeas in a food processor or blender until they reach your desired consistency. For a chunkier dip, you can skip this step.
- Mix Ingredients: In a mixing bowl, combine the blended or whole chickpeas, artichokes, and lemon slices. Add the olive oil, Celtic sea salt, and Italian herbs. Mix well to ensure all ingredients are evenly coated.
- Bake: Transfer the mixture to a baking dish. Spread it out evenly.
- Baking Time: Bake in the preheated oven for about 20-25 minutes or until the top begins to turn golden brown and the edges are crispy.
- Serving: Let the dip cool for a few minutes before serving. It can be enjoyed warm or at room temperature.
- Garnish (Optional): Garnish with a sprinkle of fresh herbs or a drizzle of olive oil for an extra touch of flavor.
- Enjoy: Serve your Baked Chickpea Dip with a side of crusty bread, pita chips, vegetable sticks, or crackers.
Nutrition
Serving: 1g | Calories: 115kcal | Carbohydrates: 10g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Sodium: 352mg | Fiber: 3g | Sugar: 2g