Ingredients:
2 x 400g cans artichoke hearts , drained
2 garlic gloves
1/2 tsp ground cumin
olive oil – up to you
salt, black pepper
1 -2 drop of sesame oil
How to make:
Put the artichoke hearts in a mixer with garlic, cumin, 1 -2 drop of sesame oil and oliveoil,
make a puree and season with plenty of salt and pepper to taste.
Spoon the puree into a serving bowl and drizzle an extra swirl of olive oil
on the top. serve the dip with raw vegetables and a slice of warm pitta bread.
by Audrey Deane – Superfoods