To make the white beans especially creamy, add rinsed and drained legumes, garlic, dried and strained artichoke hearts, tahini paste, salt, spices, and two-thirds of the lemon zest to the bowl of a food processor (or utilize a Vita-mix).

Add one tablespoon of olive oil and up to four tablespoons (start with three) of the marinate, and combine till very smooth. This could take as long as fifteen seconds in a food machine. This must be as frothy as conceivable.

For more information, salt may be added based on taste. Add a spoonful at a time of more vinegar for a looser dip.

Place the artichoke dip in a large, wide basin. Then, using the tip of a spoon, make a circular hole in the center of the dish for the oil of the olives.

Pour a couple of tablespoons of the oil from the olives into the pan, which is then topped with the remaining lemon juice as well as some chili flakes.

Accompany with bread, greens, crackers, or toast.