Steam artichokes until the leaves are tender, about 45-55 minutes depending on the size.
Remove leaves and set aside, and clean the fuzzy section from the hearts. Chop the hearts and reserve about 1 tablespoon for garnishing the hummus.
Add artichoke hearts, 1 tablespoon olive oil, cannellini beans, lemon juice, tahini, garlic, salt and a few grinds of freshly cracked black pepper to a food processor. Process until smooth. Taste and adjust seasoning if necessary.
Transfer to a bowl and garnish with remaining olive oil, reserved artichoke hearts, lemon zest, fresh herbs, flaky sea salt and black pepper, if desired. Serve with steamed purple artichoke leaves, vegetables and crackers.
