Combine the chickpeas, lemon juice, tahini, garlic, cumin, onion powder, and cayenne in a food processor and process until smooth. Taste and add salt and pepper as needed. If the dip is too thick, add water by the tablespoon until it reaches your desired t
Add the kale and artichoke hearts and pulse until fully incorporated but still chunky. Serve immediately with bread or crackers or refrigerate until ready to use. Leftovers will keep in an airtight container in the fridge for 1 to 2 days.
For those who hate hummus (Who hates hummus? ), switch out the chickpeas with white beans and replace the tahini with olive oil.
For kale haters, switch out the kale for spinach, chard, or collard greens. For those who hate greens altogether, they can be left out completely.
Foodism is a one-stop, uniquely immersive food community. Find and share recipes, meet like-minded, food-passionate people, build a professional network in the food industry and create your mark on the restaurant, home kitchen, FMCG/F&B Startup circuit etc of India.
All the world’s a plate… and your recipe could be the main course!
Foodism is home to culinary professionals and food lovers from across the country. From a comprehensive food magazine, to a networking
platform for food enthusiasts and professionals, as well as a recipe and content sharing platform, Foodism has it all.
And so much more…!
Register and stand a chance to:
Win Instagram features
Get featured in the Foodism magazine
Win cash prizes
Widen your network
Increase your audience base
Whether you’re a food entrepreneur looking at business expansion, a homemaker selling her home-made creations, or a food aficionado
journaling your culinary adventures, Foodism is the place for you.
Register with Foodism today and watch your community grow.