If using dry beans, place beans in a pressure cooker, rinse and drain. Then add 7 cups of water, bring to a boil, then turn off heat, and let sit for at least an hour. Then secure the lid and bring to a steam over high heat. Once steaming, reduce heat to medium and cook for about 30 mins. Then depressurize and drain, reserving 3 tablespoons of the water for later.

If using canned beans, open and drain reserving 3 tablespoons of the water for later.

Heat 1 tbsp of the oil in a small pan over medium-high heat. Once the pan and oil are hot, add garlic and sauté for a few minutes, stirring occasionally, till golden brown.

Combine the garbanzo beans (dried and cooked or canned), sautéed garlic with excess oil from the pan, the remaining 2 tbsp of oil, tahini, lemon juice, cumin, salt, cayenne, artichokes, reserved chick pea water, and parsley in a blender or food processor and blend till smooth. If using a blender, use the tamper to help blend. Once smooth transfer to a tuperwear (preferably glass) and store in the fridge for up to 1 to 2 weeks.

Serve with crackers, pita, and/or veggies and enjoy!