Artichoke Hummus

1 14-oz. can artichoke hearts, drained and halved
1 cup canned chickpeas, drained and rinsed
1/3 cup tahini (sesame seed butter)
1/4 cup fresh parsley
2-3 cloves garlic, coarsely chopped
1 1/2 to 2 Tbs. lemon juice

In food processor or blender, combine all ingredients and 2 Tbs. water. Process until mixture is almost smooth but retains some texture and is slightly thicker than hummus. If necessary, add water by teaspoonfuls to thin. Season with salt and pepper. Refrigerate if not using immediately.** Can be thinned out with extra olive oil, salt and lemon juice to a sauce to be eaten over grains, meat and vegetables.