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Ingredients

1 cup canned artichoke heart (rinsed, dried & chopped)

4 tbsp lemon juice (2 lemons)

1/4 cup water

6 tbsp tahini (stirred well)

2 tbsp olive oil (plus extra for drizzling)

1 (14 oz) can chickpeas (drained & rinsed)

1 clove garlic (minced)

1/2 tsp salt

1/4 tsp lemon zest

1/2 tsp cayenne pepper (divided)

2 tsp fresh parsley

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