- 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
- 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.