1 can chick peas, drained and rinsed
1 can artichoke, hearts chopped
2 cloves chopped garlic
2 tablespoons chopped red onion
juice of 2 lemons
2 tablespoons tahini
1/4 cup olive oil (more or less to taste)
salt to taste
Pulse chick peas and artichoke hearts in a food processor with the garlic and onion. Add the lemon juice and tahini and pulse again. Turn the processor on, and while it is running, drizzle the olive oil into the mix until the hummus appears light and almost fluffy. Add a pinch of salt or more if needed. This can be served immediately or chilled.
I always serve it with warm homemade pita chips: Cut whole wheat pitas into triangles and separate. Drizzle with olive oil, toss with dried oregano, garlic salt, onion powder, and bake on a cookie sheet at 350 degrees until crispy. It is a great instant snack or appetizer!