1 can chickpeas, rinsed and drained
1 can artichoke hearts, finely diced
1 clove garlic
2 tbs minced onion
4 tbs olive oil
2 tbs tahini
Juice from 1/2 lemon, or 1/4 cup
1 tbs paprika
2 tbs vegan sour cream
2 tbs ground flax (if using a blender)
1/2 cup water (if using a blender)
Blend or process all ingredients except artichokes until smooth. If processing, water and flax is optional. If blending, use water to get your blades to move, and stir in flax at the end to obtain desired thickness. Fold in the artichokes and serve.
Optional: Add roasted red peppers to the mix while blending/processing for a red pepper version. Or, fold in chopped, steamed spinach at the end for an artichoke-spinach version.