Artichoke-Olive Hummus

Ingredients:

• One 15-ounce can organic garbanzo beans (chickpeas)
• 1/4 cup lemon juice
• 1/2 cup raw tahini
• 1 small garlic clove, peeled
• 1 tablespoon extra virgin olive oil
• 1/2 teaspoon sea salt
• 1/2 teaspoon ground cumin
• 2 to 3 tablespoons water
• 3 oil-packed artichoke hearts
• 8 pitted Kalamata olives

Directions:

1. Simply pop all the ingredients except the artichoke hearts and olives into a food processor and blend until smooth. Add the artichokes and olives and pulse until they are well chopped but not pureed.
2. Your hummus will keep in an airtight container in your fridge for up to one week.
3. Serves 4