INGREDIENTS
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2 (15 oz.) cans chickpeas, shells removed; bean water reserved
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1 (15 oz.) can artichoke hearts
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3 cloves garlic, peeled
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1/3 cup tahini
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2 tablespoons lemon juice
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1-3 tablespoons extra-virgin olive oil
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1 teaspoon kosher salt
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1 teaspoon cumin