A fabulous dip that provides calcium, iron, magnesium, manganese and potassium. And if you're not fan of artichokes just leave them out.

Artichoke hummus

INGREDIENTS: 

• 250 gms dried chickpeas
• 1 tsp bicarb soda
• 370gms light tahini
• 4 tbsp lemon juice
• 100ml ice water
• Salt
• 170gm jar marinated artichoke hearts

METHOD:

1. Wash the chickpeas and place in a bowl. Cover with water at least twice their volume and leave to soak overnight.
2. The next day, drain the chickpeas. Place a medium saucepan on a high heat and add the chickpeas and the bicarb soda. Cook for about 3 minutes stirring constantly. Add 1.5 litres of fresh water and bring to the boil. Cook, skimming off any foam and skin that floats to the surface. The chickpeas can cook for between 20 – 40 minutes, depending on the type and freshness, sometimes even longer. When done they should be very tender, breaking up easily when pressed between thumb and forefinger, but not quite mushy.
3. Drain the chickpeas and place in a food processor. Process until you get a stiff paste; then, with the machine still running, add the tahini paste, lemon juice, garlic and 1 ½ tspns salt.  Finally, slowly drizzle in the iced water and allow it to mix until you get a very smooth and creamy paste. Add the drained artichoke hearts and process until smooth again.
4. Transfer to a bowl, cover with cling wrap and leave to rest for about 30 minutes. If not using immediately, refrigerate until needed. Make sure to take it out of the refrigerator at least 30 minutes before serving