2 tsp whole coriander
2 tsp fennel seed
2 tsp paprika
1 tsp chilli flakes
½ cup olive oil
1kg artichokes
1 tin chickpeas
Juice of 1 lemon
¼ cup tahini
2 cloves garlic
Salt
Pepper
Flat leaf parsley
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
Enjoy with fresh bread or toasted pitas
