Artichoke Pesto Hummus

Serve this dip with warm pita bread wedges or raw vegetables. Hummus makes a nice change from mayo in sandwiches

• Ready In: 10 mins
• Yields: 2 1/2 cups

Ingredients

• 19  ounces chickpeas, well drained
• 14  ounces artichoke hearts, drained and coarsely chopped
• 3  tablespoons olive oil
• 3  tablespoons tahini
• 2  tablespoons lemon juice (to taste)
• 2 -3  tablespoons cold water
• 3  tablespoons pesto sauce (store bought or homemade)
• 2  teaspoons cumin
•  salt
•  black pepper

Directions

1. Drain the chickpeas, rinse them well with cold water and drain again.
2. Place the chickpeas and remaining ingredients in a food processor and pulse until smooth. Spoon the hummus into a serving bowl, cover and store in the fridge until ready to serve.
3. To serve: drizzle the top of the hummus with a little extra olive oil and serve.