Artichoke & Butterbean Dip

When you have people for dinner it's really easy serve so many nibbles that they are too full for the main event. This is a light and delicious dip which is great with pitta bread, carrot sticks or crackers. You can use artichoke hearts in salted water but the dip will have a stiffer consistency, the olive oil does also add to the taste. 

Ingredients:

• one tin of chickpeas
• one jar of artichoke hearts in olive oil
• one tablespoon of creme fraiche
• one clove of garlic grated
• one good pinch of  cumin powder

Method:

Take all the ingredients listed & blitz together in a food processor, season to taste and serve with  strips of warm toasted pitta bread.

Walking in the Woods