Ingredients & Ayurvedic Properties
| Ingredient | Weight | Ayurvedic Profile |
|---|---|---|
 Cooked chickpeas | 340 g | Sweet, Astringent · Cooling |
 Cooked artichoke hearts | 260 g | Bitter, Astringent, Sweet · Cooling |
 Fresh dill | 18 g | Pungent, Bitter · Heating |
 Olive oil | 24 g | Sweet, Bitter, Astringent · Heating |
 Fresh lemon juice | 22 g | Sour · Heating |
 Cumin seeds, toasted | 3 g | Pungent, Bitter · Heating |
 Rock salt | 4 g | Salty · Cooling |
| Water | 70 g | Whole culinary ingredient |
Step-by-Step Preparation
- Cook or warm the cooked chickpeas until fully tender, then let it cool from hot to warm.
- Prepare the cooked artichoke hearts and fresh dill.
- Blend the base with the olive oil, cumin, rock salt, and enough water for a spoonable texture.
- Add the lemon juice and remaining ingredients and pulse until combined.
- Serve a small spoonful at room temperature with warm bread or vegetables.
Dosha Modifications & Seasonal Guidance
Vaidya Culinary Note (original international lacto-vegetarian dip adaptation)
Artichoke Chickpea Dip is a concentrated dip intended as a small accompaniment. Vata: serve warm, cook until tender, and add a little ghee if the dish feels dry. Pitta: moderate chilies and sharp sourness, favoring coriander or fennel. Kapha: keep the portion light, reduce added fat, and favor ginger or black pepper.
USDA Nutrition Facts for Artichoke Chickpea Dip
| Nutrient | Per 100g | Per Serving (1 serving (92g)) |
|---|---|---|
| Energy (Calories) | 145 kcal | 135 kcal |
| Protein | 5.1 g | 4.7 g |
| Total Carbohydrates | 16.0 g | 14.8 g |
| Dietary Fiber | 5.3 g | 4.9 g |
| Total Sugars | 2.5 g | 2.3 g |
| Total Fat | 7.5 g | 7.0 g |
| Calcium | 46.6 mg | 43.1 mg |
| Iron | 2.15 mg | 2.00 mg |
| Magnesium | 44.9 mg | 41.5 mg |
| Phosphorus | 107.3 mg | 99.3 mg |
| Potassium | 283 mg | 262 mg |
| Sodium | 347 mg | 321 mg |
| Zinc | 0.87 mg | 0.80 mg |
| Copper | 0.24 mg | 0.22 mg |
| Manganese | 0.13 mg | 0.13 mg |
| Selenium | 1.7 µg | 1.5 µg |
| Vitamin C | 8.3 mg | 7.7 mg |
| Vitamin A (RAE) | 10.5 µg | 9.7 µg |
| Vitamin E | 1.30 mg | 1.20 mg |
| Vitamin K | 11.9 µg | 11.0 µg |
| Thiamin (Vitamin B1) | 0.08 mg | 0.07 mg |
| Riboflavin (Vitamin B2) | 0.06 mg | 0.05 mg |
| Niacin (Vitamin B3) | 0.64 mg | 0.59 mg |
| Vitamin B6 | 0.11 mg | 0.10 mg |
| Folate (DFE) | 97.6 µg | 90.4 µg |
| Choline | 30.6 mg | 28.3 mg |
