Artichoke Pesto Hummus

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

Drain the chickpeas , rinse them well with cold water and drain again.

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.

To serve: drizzle the top of the hummus with a little extra olive oil and serve.

chickpeas, artichoke hearts, olive oil, tahini, lemon juice, cold water, pesto sauce, cumin, salt, black pepper