1 (15 oz.) can artichoke hearts
3 cloves garlic, peeled
1/3 cup tahini
2 tablespoons lemon juice
1-3 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
1 teaspoon cumin
Heat 1 tablespoon olive oil in a medium pan over medium high heat and cook garlic, stirring so it doesn’t burn, for 1-2 minutes. Add drained artichoke hearts and cook for another 2 minutes. Set aside. Place shelled chickpeas and lemon juice in food processor and pulse for 5 seconds. Drizzle in tahini and pulse again, then add artichoke, garlic and cooking oil. Pulse for another 30 seconds. If mixture is too dry, drizzle in 1 tablespoon bean water and/or a little more olive oil. Season with salt and cumin and blend until mostly smooth. Taste and adjust seasoning, if necessary, and serve with pita chips. Serve immediately.