Artichoke Jalapeno Hummus Dip - cooking recipe

Ingredients

1 (15 ounce) can chickpeas, drained
2 (6 ounce) jars artichoke hearts, drained
1/2 cup Greek yogurt
1/2 cup fresh basil
1/3 cup pickled jalapeno pepper slices
1/4 cup olive oil
1 lemon, juiced
2 tablespoons hemp seeds
2 cloves garlic
1 teaspoon ground paprika
1 teaspoon ground cayenne pepper
1/2 teaspoon curry powder

Preparation

Combine chickpeas, artichoke hearts, Greek yogurt, basil, jalapeno pepper slices, olive oil, lemon juice, hemp seeds, garlic, paprika, cayenne pepper, and curry powder in a food processor; blend until smooth.