Base:

1 (15.5oz) can chickpeas, plus 3 Tbsp of the watery portion (aquafaba)

1/4 cup tahini

1 lemon, juiced

2 garlic cloves, minced

1/2 Tbsp extra virgin olive oil

1/2 tsp ground cumin

3/4 tsp salt

Mix-ins:

6-8 oz (1/2-3/4 cup) artichoke hearts from jar, drained and chopped, adjust amount to preference on how much you like in it!

4 oz (2/3 cup) frozen cut-leaf spinach, thawed, extra moisture squeezed out

1/2 cup shaved or shredded parmesan cheese (optional, omit if dairy-free)

To serve:

Pita bread or naan bread

Crackers - I love the pita crackers from Simple Mills

Fresh veggies - sliced carrot, bell pepper, celery, etc.