In traditional hummus is used tahini, sesame paste. This recipe has only artichoke hearts and pinto beans.
10 oz artichoke hearts preserved in olive oil, drained
4 oz (½ cup) drained, canned pinto beans
sea salt, black pepper
garlic minced (optional)
Into a food processor place the artichoke, beans and blend until smooth. Transfer to a bowl, add salt, pepper to taste, olive oil and garlic if you desire.
Serve with toasted ciabatta bread.