INGREDIENTS
- 1 15-ounce can of chickpeas
- ¼ cup lemon juice (about 1 large lemon)
- ¼ cup tahini
- 2 large garlic cloves
- 2 tablespoons olive oil, plus more for topping
- ½ teaspoon ground cumin
- 2 to 3 tablespoons Bragg’s organic apple cider vinegar
- ½ cup chopped fresh basil
- ½ cup chopped artichoke hearts
PREPARATION
Put everything except the basil, artichoke hearts and vinegar and in a food processor and begin to process; add 2-3 teaspoons of vinegar or water as needed to create a smooth, creamy purée.
Taste and adjust the seasoning. Serve, drizzled with the olive oil and sprinkled with basil and artichoke hearts.
Serve with your favorite Mary’s crackers – we love this recipe with Black Pepper crackers!
TRY WITH
Black Pepper Cracker
Black Pepper Cracker
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