In a food processor, combine chickpeas, garlic cloves, tahini, and salt and blend until the chickpeas are broken down and smooth. With the processor running, slowly drizzle in the extra-virgin olive oil and the warm water. Then add in lemon juice followed by the artichoke hearts and pulse a few times, leaving the artichoke hearts in small chunks. Season to taste with salt then remove from the processor and into a serving bowl. Garnish with an additional drizzle of olive oil and dill. Serve with preferred accompaniments.
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