Roasted Artichoke Hummus

• 12 ounces, weight Canned Artichoke Hearts, Drained And Rinsed
• 2 cloves Garlic
• 2-23 Tablespoons Extra Virgin Olive Oil, Divided
• 16 ounces, weight Canned Cannellini Beans, Drained And Rinsed
• 2 Tablespoons Tahini (sesame Paste)
• 3 Tablespoons Lemon Juice
• Salt And Freshly Ground Pepper
• 1/4 cups Water

1. Preheat the oven to 400 degrees F.
2. Thoroughly drain and rinse the artichokes and place in a large bowl.
3. Mince the garlic and add to the bowl.
4. Add 2 teaspoons of olive oil and season with salt and pepper.
5. Stir to combine ingredients.
6. Spread artichokes on a parchment-lined baking sheet.
7. Roast for about 10 minutes in the oven, just until they begin to brown.
8. Transfer roasted artichokes to a food processor.
9. Add the cannellini beans, tahini, lemon juice, and the remaining 2 tablespoons of extra virgin olive oil.
10. Season well with salt and pepper.
11. Blend all ingredients to a puree.
12. Add the water and blend.
13. Add additional tablespoons of water until desired consistency is reached.
14. Serve with veggies or whole wheat crackers.

hearts, garlic, olive oil, beans, tahini, lemon juice, salt, water

Taken from tastykitchen.com/recipes/appetizers-and-snacks/roasted-artichoke-hummus/ (may not work)