1 15 oz can of artichokes in water, drained and rinsed
1/4 cup olive oil, or to taste + 1 tablespoon
2 tablespoons dried parsley leaves
2 tablespoons pine nuts, toasted lightly
Juice of ½ lemon optional
In a food processor purée the chick-peas with the garlic, artichokes and the lemon juice, 1/4 cup of the oil, scraping down the sides, until the hummus is smooth and add salt to taste. Add water, if necessary, to thin the hummus to the desired consistency and transfer the hummus to a bowl then add parsley to the hummus and combine. drizzle with oil (1 tablespoon) then sprinkle the top with the toasted pine nuts. Serve the hummus with the pita, and flat bread crackers.