INGREDIENTS

1 garlic clove, minced

1 can (13.75 ounces) artichoke hearts, drained, rinsed and chopped

1 can (15 ounces) chickpeas, drained and rinsed

1 tablespoon chopped parsley, for garnish (optional)

1/2 teaspoon lemon zest

1/4 cup lemon juice

1/4 cup tahini

3/4 teaspoon salt

4 tablespoons Pompeian Robust Extra Virgin Olive Oil

PREPARATION

  1. Place artichokes, chickpeas, tahini, lemon juice, 3 tablespoons of the Pompeian Robust Extra Virgin Olive Oil, lemon zest, garlic and salt in the bowl of a food processor.
  2. Blend until artichoke mixture is smooth, scraping down the sides of the bowl as necessary.
  3. Place hummus in a serving bowl and drizzle with remaining 1 tablespoon olive oil and parsley, if desired. Serve immediately.