Lemony Artichoke Hummus

Ingredients

• 15 ounce can of chickpeas, drained and rinsed

• 15 ounce can artichoke hearts, drained

• 1/4 cup tahini (sesame paste)

• 2 garlic cloves, minced

• 3 Tbsp fresh lemon juice

• 1/4 cup extra virgin olive oil

• 1/4 cup cold water

• salt to taste

Directions

1. Put the chickpeas, artichoke hearts, tahini, garlic, lemon juice and olive oil into the bowl of a food processor or a high speed blender. Process until very smooth, about a minute or so.

2. Open the machine and scrape down the sides. Run the machine again and add the cold water through the top. Add salt to taste.

3. Spoon into a shallow bowl, and drizzle with olive oil. Scatter a few chickpeas over the top. Serve with pita chips or raw veggies for dipping.