½ cup sundried tomatoes, oil free (soaked in hot water for 20 minutes)
1- 29 oz can Chickpeas, drained
1 cup chopped artichoke hearts, can use canned
¼ cup lemon juice
2 tbsp dijon mustard (optional)
⅛ tsp smoked paprika
1 tsp garlic powder
½ tsp onion powder
1 tsp salt
¼- ½ cup water
½ tsp chili flakes (optional)
¼ cup parsley, finely chopped

1). Soak the sun dried tomatoes in hot water for 10 minutes then drain. 

2). Place all the ingredients except the parsley and chili flakes into a food processor, adding the water ¼ cup at a time.  Process until smooth, only adding water if you want it creamier. 

3). After it is smooth you may mix in the parsley and chili flakes if using. 

4). Stores great in the refrigerator for 1 week and is great as a sandwich spread or for dipping veggies.