I don’t like using canned foods often, but I sure do love me some artichoke hearts. This dip is amazing served on a toasted baguette, with crackers, in a wrap or on a sandwich. I found it’s even better the next day. It doesn’t look very pretty but taste incredible. If you want to make it prettier you can sprinkle some chopped flat leaf parsley on top as well. Thanks to my friend Erin for the idea for the topping. It’s so YUM and can be used to top anything!
A Taste of India Artichoke Dip
1 (14 ounce) can artichoke hearts, drained
1 1/2 cup cooked chickpeas (or 1 can, drained)
1 tablespoon mirin
1 tablespoon brown rice vinegar or apple cider vinegar
2 teaspoons maple syrup
2 tablespoons tamari
2 teaspoons garam masala
1 teaspoon ginger, grated
Sea salt, to taste if needed
Pan-roasted cheesy sage topping:
1/4 cup fresh sage, chopped finely
2 tablespoons nutritional yeast
Place all the dip ingredients in a food processor and blend until all the ingredients are well combined and no chunks remain. Be sure to scrap down the edges of the bowl a few times to incorporate all the ingredients. Adjust salt to taste. In a small skillet, cook sage and nutritional yeast over a medium flame, stirring occasionally. Cook until sage gets a little crunchy, about 7 minutes. Serve this sprinkled on top of the dip.
See what’s cooking over at Meatless Monday today! Funny, I went to look at another contributor’s blog and she had an Indian dish last week that looks delish (and had a similar name in the title). I must be channeling other bloggers now, we are all so connected. 🙂