Source: Steve Ottersberg
(4 servings)

• 2 can Artichoke Hearts, Drain

• 6 cloves Garlic, peeled

• 1 cups Almonds , Soak overnight, drain and rinse.

• 1 cup Seasame Tahini

• 1/2 cup Olive Oil

• 1/2 cup Fresh Cilantro Leaves, Remove stems

• 2 teaspoons Ground Cumin

• 2 tablespoons Ground Coriander

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1. Combine the olive oil, garlic, almonds, dry spices, and tahini. Blend until smooth.

2. Add the artichoke hearts and cilantro. Blend until smooth and add more olive oil if necessary to blend thoroughly.

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