Last week, I was in Mississippi, aka the ‘Sip, visiting my family when we suddenly realized that we had three guests joining us for happy hour and nothing to serve them.  My parents–children of the depression, the canned food-centric ’50s and ’60s, and survivors of Hurricane Katrina–always have a well-stocked pantry with overflow in two remote locations that I know of.

So, I quickly surveyed the shelves, selected a can of chickpeas and of artichoke hearts, and moments later–thanks to a food processor and a little olive oil, lemon juice, garlic, Greek seasoning, salt and pepper–this crowd-pleasing appetizer was born.

Though each is a little different, commercial preparations of Greek seasoning–at least the two the I have taste-tested–are perfectly compatible with the other ingredients.  But feel free to flavor it with your favorite herbs and spices, fresh or dried.  In particular, I am eager to try this recipe with beau monde seasoning.

1-15 ounce can artichoke hearts, rinsed and drained

1-15 ounce can chick peas, rinsed and drained

2 large cloves garlic

3 to 4 tablespoons olive oil

2 teaspoons fresh lemon juice

1 rounded teaspoon Greek seasoning

Sea salt and freshly ground black pepper to taste

Optional garnish: fresh lemon slices/wedges and sprigs of fresh herbs

Accompaniments: crackers, crostini, toasted bagels/mini bagels

Place all ingredients, except sea salt, in a food processor and pulse until a creamy, but textured, consistency is reached, scraping down the sides of the bowl, as necessary.  Check for salt, season accordingly, and pulse again, just to combine. Chill, covered, and bring to room temperature before serving, or serve immediately with crackers, crostini, or toasted bagels, garnished as desired with fresh lemon slices/wedges and fresh herbs.  (In the photo, I used thyme.)