Christina Lane | Grayson-Collin EC

What could be easier than a delicious dip that calls for only two ingredients? Lane’s creamy, satisfying purée pairs beautifully with pita chips, grilled flatbread or crudités. For the best flavor, taste the mixture after blending and add salt or olive oil as desired.

1 can (15 ounces) chickpeas, drained and rinsed
1 jar (6 ounces) marinated artichoke hearts, undrained
Pita chips, for serving

1. Combine the chickpeas and artichoke in food processor and purée until smooth. Serve with pita chips, if desired. Leftovers can be stored in the refrigerator for up to 3 days.

Makes about 2 1/2 cups.

Cook’s Tip

This speedy dip also can be made using canned white beans instead of chickpeas.