1 12-ounce can quartered artichoke hearts thoroughly drained and rinsed
2 tablespoons plus 2 teaspoons extra virgin olive oil
1 16-ounce can cannellini beans, drained and rinsed
2 tablespoons tahini (sesame puree), stirred well
3 tablespoons freshly squeezed lemon juice
¼ cup water
Salt and freshly ground black pepper
Instructions
Preheat the oven to 400 degrees F.
Thoroughly drain and rinse the artichokes and place in a large bowl. Add the minced garlic and 2 teaspoons of olive oil and season with salt and pepper. Stir to combine ingredients.
Spread artichokes on a parchment-lined baking sheet. Roast for about 10 minutes in the oven, just until they begin to brown.
Transfer roasted artichokes to a food processor. Add the cannellini beans, the tahini, the lemon juice, and 2 tablespoons of extra virgin olive oil. Season well with salt and pepper. Blend all ingredients to a puree.
Add ¼ cup of water and blend. Add additional tablespoons of water until desired consistency is reached.