Artichoke and Basil Hummus

Serves 6 to 8

2 cups cooked garbanzo beans, rinsed, drained, and warmed

1/2 cup fresh basil

4 cloves garlic, minced

zest and juice of 1 lemon

Sea salt to taste

1 14-ounce can artichoke hearts (about 2 cups), drained

Combine the garbanzo beans, basil, garlic, lemon zest and juice, and salt in a food processor and puree until smooth and creamy.  Add the artichoke hearts and pulse to chop well, leaving the artichoke hearts chunky. 

From Better Than Vegan by Del Sroufe. Used by permission from BenBella Books, Inc.