Artichoke Hummus

Artichoke Hummus
1 15-ounce can of garbanzo beans (chickpeas), drained and rinsed
6 ounces marinated artichoke hearts, drained and rinsed
1 clove garlic, peeled and chopped or pressed
2 tablespoons tahini (sesame seed paste)
juice of half a lemon (or more, to taste)
2 tablespoons extra virgin olive oil
1/4 cup water
1/2 teaspoon kosher salt (or to taste)
small squirt of Sriracha (optional)
1. In a food processor, combine garbanzo beans, artichoke hearts, garlic, tahini, lemon juice, and olive oil. Process until smooth, adding water to thin if necessary. Add salt and Sriracha (if using) to taste. Extra lemon juice or tahini may also be added to taste.
2. Spoon hummus onto a plate, creating a bit of a well in the center. Drizzle with olive oil and garnish with fresh chopped parsley. Serve with your favorite flat bread, crackers, chips, or fresh vegetables.
Recipe Notes: Ingredient amounts, including garlic can be adjusted to suit your own taste. Be careful with the hot sauce, a little bit adds a nice boost, but too much will overpower the flavors of the hummus. If you cook your own garbanzo beans rather than using canned, reserve a bit of the cooking liquid to thin the hummus in place of plain water.

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