DRAIN: Carefully drain the artichoke quarters, pressing down on them firmly to get rid of as much liquid as possible – this will stop the hummus from being watery instead of creamy. Smash the garlic clove with the back of a knife and peel off & discard the skin.
CHOP: Add the drained artichoke hearts and peeled garlic to a mini food processor or similar and pulse until they are roughly chopped. Scrape down the sides.
BLEND: Add the avocado oil and lemon juice, then process until the hummus is thoroughly combined and creamy. This is a perfect dip, drizzled with extra virgin olive oil just before serving!
If you want to purchase artichoke hearts without corn derived citric acid as a preservative, Trader Joe’s has bags of citric acid free frozen artichoke hearts.