Artichoke-Lemon Hummus | America's Test Kitchen

Ingredients

• 1 cup drained canned or jarred artichoke heart packed in water, rinsed and patted dry
• 4 tablespoons juice (2 lemons)
• 1/4 cup water
• 6 tablespoons tahini, stirred well (see note)
• 2 tablespoons extra-virgin olive oil, plus extra for drizzling
• 1 (14-ounce) can chickpeas, drained and rinsed (see note)
• 1 small garlic clove, minced or pressed through garlic press (about 1/2 teaspoon)
• 1/2 teaspoon table salt
• 1/4 teaspoon grated lemon zest
• Pinch cayenne
• 2 teaspoons fresh parsley or mint