Recipe: Greek-Style Garbanzo Dip (using artichokes, blender or food processor)

GREEK-STYLE GARBANZO DIP

4 medium artichokes, prepared and cooked as directed for whole artichokes
1 (15 1/2 ounce) can reduced-sodium garbanzo beans
1/4 cup lemon juice
1 teaspoon minced garlic
1 1/2 teaspoons olive oil
1/2 teaspoon grated lemon peel
2 tablespoons finely chopped parsley
3 tablespoons thinly sliced green onions
1/4 teaspoon crushed, dried oregano

Drain garbanzo beans, reserving 6 tablespoons of liquid.

Blender or food processor, place garbanzo beans, reserved liquid, lemon juice and garlic. Cover and process until smooth.

Transfer mixture to a bowl and stir in the lemon peel, parsley, green onions and oregano. Cover and refrigerate until ready to use.

Makes 4 servings
Source: California Artichoke Advisory Board