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
- 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.
- Blend until artichoke mixture is smooth, scraping down the sides of the bowl as necessary.
- Place hummus in a serving bowl and drizzle with remaining 1 tablespoon olive oil and parsley, if desired. Serve immediately.