* 1½ cup cooked chickpeas (one 15.5 oz can, strained) * ¾ cup cooked artichoke hearts or bottoms (frozen or canned packed in water*) * juice of one lemon (or 2 to 5 Tbsp to taste) * 2 to 5 cloves of garlic * 2 Tbsp tahini * 1 Tbsp white miso * ½ tsp smoked paprika
# Instructions
1. **Place all ingredients in the bowl of a food processor or blender and process until smooth** 2. **Artichoke Hummus can be stored for up to a week in a sealed refrigerated container**
**Notes:**
*I used 8 artichoke hearts canned, water squeezed out
2 Comments
**Artichoke Hummus with White Miso**
# Ingredients
* 1½ cup cooked chickpeas (one 15.5 oz can, strained)
* ¾ cup cooked artichoke hearts or bottoms (frozen or canned packed in water*)
* juice of one lemon (or 2 to 5 Tbsp to taste)
* 2 to 5 cloves of garlic
* 2 Tbsp tahini
* 1 Tbsp white miso
* ½ tsp smoked paprika
# Instructions
1. **Place all ingredients in the bowl of a food processor or blender and process until smooth**
2. **Artichoke Hummus can be stored for up to a week in a sealed refrigerated container**
**Notes:**
*I used 8 artichoke hearts canned, water squeezed out
➡ [Full Recipe](https://maximalistvegan.com/savory/artichoke-hummus-miso/)
looks tasty