Artichoke Dip With Cumin Wafers

For fancy party food fare, serve this creamy artichoke dip with spicy wafer biscuits.

The ingredient of Artichoke Dip With Cumin Wafers

• 2 lemons halved
• 4 about 1 3kg globe artichokes
• 100g low fat fresh ricotta
• 100g low fat sour cream
• 4 green shallots ends trimmed finely chopped
• 1 3 cup coarsely chopped fresh continental parsley
• 2 garlic cloves crushed
• 1 tbsp fresh lemon juice
• 1 tsp red tabasco pepper sauce
• pinch of salt
• 75g 1 2 cup plain flour
• 80g 1 2 cup chickpea flour besan
• 2 tsp cumin seeds
• pinch of salt
• 80ml 1 3 cup warm water
• plain flour to dust

The Instruction of artichoke dip with cumin wafers

• to make the cumin wafers preheat oven to 200u00b0c line 2 baking trays with non stick baking paper combine the flours cumin seeds and salt in a bowl
• use a round bladed knife in a cutting motion to gradually mix in the water until evenly incorporated and the mixture just comes together turn the dough onto a lightly floured surface and knead for 3 minutes or until smooth
• divide the dough into 8 equal portions shape each portion into a ball use a lightly floured rolling pin to roll out 1 portion of dough into an 8cm diameter disc about 2mm thick cut the disc into quarters and place on prepared tray repeat with remaining dough portions
• bake in preheated oven for 4 5 minutes remove from oven turn wafers swap trays and bake for a further 3 4 minutes or until golden brown remove from oven transfer to a wire rack and set aside for 15 minutes to cool
• meanwhile to make the artichoke dip bring a large saucepan of water to the boil over high heat add the lemon halves cut 2cm from the tops of the artichoke leaves trim artichoke stems and peel away 2 layers of the outer leaves cut each artichoke in half and remove the choke furry part near the base of the leaves immediately place artichoke in the saucepan of boiling water artichokes will discolour if not cooked immediately cook uncovered for 15 minutes or until tender when pierced with a skewer drain and discard lemon set aside for 20 minutes to cool
• place artichoke in the bowl of a food processor add the ricotta sour cream green shallot parsley garlic lemon juice and tabasco and process until well combined and smooth taste and season with salt transfer to a serving bowl
• serve artichoke dip with the cumin wafers

Nutritions of Artichoke Dip With Cumin Wafers

fatContent: 113 525 calories
saturatedFatContent: 2 5 grams fat
carbohydrateContent: 1 grams saturated fat
sugarContent: 13 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 9 5 grams protein
sodiumContent: n a

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