1 cup baby artichoke hearts in olive oil
1 cup sun dried tomatoes
1 cup raw almonds
1/2 cup chickpeas
4 tablespoons tahini
1/2 cup Greek yogurt
3 garlic cloves, crushed
Handful fresh Italian parsley
Extra virgin olive oil
Sea salt and black pepper
Blend artichoke hearts, sun dried tomatoes, almonds, chickpeas, garlic, yogurt, tahini, and parsley, while streaming in oil until you've reached the consistency you desire. Season with sea salt and black pepper. Keep refrigerated.
