14 ounces artichoke hearts, drained and coarsely chopped
3 tablespoons olive oil
3 tablespoons tahini
2 tablespoons lemon juice (to taste)
2 -3 tablespoons cold water
3 tablespoons pesto sauce (store bought or homemade)
2 teaspoons cumin
salt
black pepper
Steps:
Drain the chickpeas, rinse them well with cold water and drain again.
Place the chickpeas and remaining ingredients in a food processor and pulse until smooth. Spoon the hummus into a serving bowl, cover and store in the fridge until ready to serve.
To serve: drizzle the top of the hummus with a little extra olive oil and serve.
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