Drain the artichoke hearts and put in a food processor.
Add in garlic, ground cumin and a generous drizzle of olive oil. Process
Season with salt and ground black pepper to taste.
Spoon the puree into a serving bowl, serve with an extra drizzle of olive oil
swirled on the top.
*This dip can be served with a slice of warm pitta bread or wholemeal toast
fingers or carrot sticks.