Want a dip that’s a bright, fresh, and easy alternative to hummus? I’ve been munching on this yummy “bruschetta” dip like it’s hummus. It’s pretty close. I adapted a recipe from my cookbook Giada at Home for artichoke and bean bruschetta for this awesome light dish.
Something about it just tastes like spring. It’s probably the basil and lemon. So light and refreshing!
I cooked some up in a giant flour tortilla for a fun quesadilla, eat it with crudité or crackers or chips. Giada’s original recipe slathered it on top of hot crunchy crostini like bruschetta! Whatever way you choose to eat it, I think you’ll like it.
yields 8 servings
1 15 oz can artichoke hearts in water, drained and rinsed
1 can cannellini beans, drained and rinsed
1/2 C nutritional yeast
1/2 C basil leaves
3 T olive oil
zest and juice of one lemon
salt and pepper to taste
Blend everything together in a food processor! That’s it 🙂
Nutrition facts per serving: Calories: 212; Calories from Fat: 55; Total Fat: 6.1g; Saturated Fat: 0.9g; Sodium: 14mg; Total Carbohydrates: 28.0g; Dietary Fiber: 12.2g; Sugars: 0.8g; Protein: 13.3g
Leave a Reply