Avocado Artichoke Hummus

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1 cup baby artichoke hearts in olive oil

1 cup avocado

1 cup raw almonds

1 cup cooked pinto beans

4 tablespoons tahini

1 garlic clove, crushed

Handful fresh Italian parsley

1 lemon, juiced

Extra virgin olive oil

Sea salt and black pepper

Blend artichoke hearts, avocado, almonds, beans, garlic, tahini, lemon juice, and parsley, while streaming in oil until you've reached the consistency you desire. Season with sea salt and black pepper. Keep refrigerated.

Drizzle extra virgin olive oil on top to serve.

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