Method

• Heat a pan on a moderate heat and toast the spices for 1-2 minutes until fragrant
• Add to a blender with the olive oil and blend till smooth
• Set aside for a couple of hours and then strain through a muslin or cheesecloth and keep the oil for on top of the hummus Pre heat the oven to 200 degrees Scrub the artichokes and place in a roasting dish
• Drizzle over some olive oil, cover the dish with foil and roast in the oven until the artichokes are soft (approx
• 1 hour) Allow the artichokes to cool slightly before cutting in half and scooping the flesh away from the skins Put the flesh (discard the skins) into a food processor with a drained and rinsed can of chickpeas
• Add the tahini, garlic and juice of the lemon
• Process until smooth
• Season to taste with salt and pepper To serve place in a bowl and drizzle over some of the flavoured oil and garnish with some fresh chopped flat leaf parsley