Artichoke Hummus Dip with Hazelnuts & Garbanzo Beans

INGREDIENTS

1/4 cup

chopped hazelnuts, lightly toasted

1 14 ounce can

artichoke hearts, packed in water (water reserved), quartered

3 tbsp

artichoke water (from the can)

1 16 ounce can

garbanzo beans (chickpeas)

2 cloves

garlic, minced

1/4 cup

finely grated Parmesan cheese

1/4 cup

extra-virgin olive oil

2 tbsp

minced Italian parsley

1 tbsp

minced fresh mint leaves