Ingredients
Scale
- 4 cups chick peas, drained and dried
- 1 can quartered artichokes, dried and dried
- 4 large garlic cloves
- 1/2 tbs sea salt
- 1 tsp black pepper
- 2 tbs + 1/2 cup olive oil (more or less depending on desired consistency)
- Juice of 1/2 lime (if desired)
- 1 sprig fresh rosemary (if desired)
Instructions
- Preheat oven to 400 degrees
- Drain the chick peas and artichokes and pat dry with a paper towel
- Toss the chick peas, artichokes and garlic cloves in 2 tbs of olive oil, sea salt and pepper
- On a large baking sheet spread out chick peas, artichokes and garlic cloves
- Bake for 30 minutes, tossing once at 15 minutes
- Allow to cool completely
- Add cooled, roasted vegetables to food processor
- Grind while slowly adding olive oil until desired consistency is reached
- Add lime juice and rosemary, (if desired) grind until combined
- Serve or store in the refrigerator in an air tight container up to 7 days