Chickpea-and-artichoke dip

Chickpea-and-artichoke dip

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  • 4
  • Easy
  • Carb Conscious Dairy free Fat conscious Meat-free Pescatarian Vegan recipe collection
  • 15 minutes


  • 340 g dried chickpeas, cooked according to package instructions
  • 30 g Italian parsley, roughly chopped
  • 1 T olive oil
  • 1 shallot, finely chopped
  • 4 cloves garlic, crushed
  • 2 sprigs rosemary, finely chopped
  • 2 x 100 g tubs Woolworths chargrilled marinated artichokes
  • 1⁄2 cup Woolworths Mount Ceder extra virgin olive oil
  • 1 lemon, juiced

Cooking Instructions

Place the chickpeas and parsley into a food processor and pulse until smooth. Transfer to a bowl.

Heat 1T olive oil in a pan over a medium heat, add the shallot, garlic and rosemary and cook until translucent. Add the artichokes and cook for a further 3 minutes.

Stir the artichokes, lemon juice and Mount Ceder olive oil into the chickpeas and season to taste.

Serve warm.

Cook's note: You can use canned chickpeas for this dip, but the dried variety will give you so much more flavour.
Serve this dip warm instead of mashed potatoes. You could also use cannellini beans instead of chickpeas.

Browse more dip recipes here.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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