This dip is heavenly, smooth, and creamy with the umami combination of artichoke hearts, tahini, garlic, lemon and a dash of cumin. It’s that perfect crowd-pleasing potluck dish to bring to a festive gathering. Easy to make and perfect for the upcoming holidays, a Halloween party, Thanksgiving or Christmas or New Year or a picnic or birthday party for that matter. There is no need to cook or bake, just process all the ingredients in a food processor or blender, refrigerate, and then garnish with a drizzle of olive oil, herbs, Dukkah (recipe here) or Zaatar, I have not developed my own yet and so used this jarred version which is excellent. Throw on some edible flowers and serve alongside some gluten-free crackers, endive spears, or crudité, easy and simple. Done.

Tahini is packed with protein and artichoke hearts are cited as a superfood due to their high levels of antioxidants. It’s nice to have something healthy amidst rich holiday party fare.

Makes about 2 cups/ 454 grams dip/Preparation time 15 minutes/ Sets in the fridge 30 minutes to overnight

Gather 

2 (14 ounces/400 grams) cans Quartered Organic Artichoke Hearts packed in water, drained

2 cloves garlic, minced

1/4 cup / 65 grams plus 2 tablespoons / 30 grams tahini

3 tablespoons / 44.36 ml lemon juice

2 tablespoons / 29.574 ml water

1/2 teaspoon / 1.3 grams cumin powder

1/4 cup / 59.147 ml olive oil

Salt to taste

Freshly cracked pepper to taste

Small handful fresh parsley

2 teaspoons / 2 grams chopped fresh zaatar

1-2 tablespoons / 9-18 grams Dukkah or Zaatar

Make

Place the first 7 ingredients into the bowl of your food processor and process continually for 45 seconds. Stop and scrape the sides down. Then turn on your processor and again and while the motor is running pour the olive oil continually through the pour spout and then continue processing until smooth and creamy, about 2-3 minutes. Add salt and pepper to taste and process until incorporated.

Transfer to a serving bowl and cover and refrigerate until ready to serve. Allow at least 30 minutes to let it set. When ready to serve, remove from the fridge, uncover and drizzle with oil, chop herbs and garnish the dip. Add some fresh cracked pepper and edible flowers.

YOU MAY NEED:

Recipe by Anna Oster of Amalgam Kitchen & Photos by: Pauline Chatelan